Favorite Carrot Balls (No-Bake)
These no-bake Carrot Balls taste like carrot cake but are easy to make and are packed with nutrition. They're free from added sugar and store really well.
Servings: 9 (makes 18 balls)
Calories: 220kcal
Equipment
Ingredients
- 1½ cups raw cashews
- ½ cup shredded carrots
- 1 cup pitted Medjool dates
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- ¾ cup shredded unsweetened coconut (plus more for rolling, optional)
Instructions
- Place the cashews and carrots in a medium bowl and cover with water. Let sit for 30 minutes to soften. Drain and pat dry with a paper towel.
- Add the cashews and carrot to the bowl of a food processor with the rest of the ingredients. Pulse, stopping to scrape down the sides often, until ground into a relatively smooth paste-like dough.
- Use a tablespoon measuring spoon to portion out dough, rolling each in the palm of your hand. Press into additional shredded coconut if desired. (If the batter becomes sticky, wash your hands and start again, or pop the batter into the fridge for a few minutes.)
- Serve chilled or at room temperature.
Notes
- Store in an airtight container in the fridge for up to 1 month.
- You may want to cut them up into smaller pieces if your little tends to stuff big bites of food into their mouth.
- You can use almonds or sunflower seeds instead of cashews. Raw or roasted work, just be sure to choose unsalted.
- Use all rolled oats instead of some or all of the coconut if you prefer.
Nutrition
Serving: 2 balls | Calories: 220kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 11mg | Potassium: 321mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1212IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg