These No-Bake Carrot Cake Energy Balls are the perfect on-the-go snack to keep you full and energized. Loaded up with healthy fats, plant-based protein, and delicious flavor; they're also gluten free, grain free, dairy free, and paleo-friendly.
This recipe was sponsored by Natural Delights™ Medjool Dates. All thoughts and ideas are my own.
No-Bake Carrot Cake Energy Balls
Yield: 12-14 balls
10 baby carrots
1/2 cup macadamia nuts
1 cup raw cashews
1/4 cup melted coconut butter, cooled
Set up your food processor (9-cup or larger) with the grater attachment. Turn the processor on, and grate 10-12 baby carrots. Turn the processor off, and remove the grater attachment. Carefully scrape the grated carrot to the outside of the food processor bowl. Place the S-blade in the food processor and secure the lid. Add the macadamia nuts and cashews, and process until the mixture becomes semi-smooth. While the processor is still on, remove the column lid, and pour in the coconut butter. Then (still with the processor on) add in the Medjool dates one-by-one and let it process for about 60 seconds more after the last date has been added.
Remove the bowl from the food processor. Carefully remove the blade. Roll the dough into tbsp-sized balls. (You can then roll the balls in some extra crushed up nuts, or drizzle with more coconut butter if you'd like!). Refrigerate the balls for at least 1 hour and enjoy! Store in an airtight container for up to 2 weeks.