Carrot Cake Energy Balls, Vegan + Gluten-Free
Author: 
Recipe type: snack, dessert
Cuisine: vegan, gluten-free
Prep time: 
Total time: 
Serves: about 20 balls
 
Ingredients
batter
  • 2 cups cashew, soaked in water for at least 4 hours
  • 8 pitted medjool dates, soaked in hot water for 5 minutes
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
fold-in
  • 1 medium carrot, shredded
  • ½ cup unsweetened shredded coconut, plus extra for sprinkling.
  • ¼ cup raisins
Instructions
  1. Line a baking sheet with parchment paper.
  2. Drain the cashews and dates and place them in a blender or food processor. Add the rest of the batter ingredients and blend until mostly smooth.
  3. Transfer the batter to a bowl. Stir in the shredded carrot, coconut and raisins.
  4. Wet your hands roll a tablespoon of the batter into a ball. Place in on the baking sheet. Repeat, until all of the batter is used. Sprinkle a little extra unsweetened coconut on top for garnish.
  5. Place the baking sheet in the refrigerator so the balls can firm up (about 30 minutes).
  6. Remove the baking sheet from the refrigerator and transfer the balls to an airtight container and store in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/05/08/carrot-cake-energy-balls-vegan-gluten-free/