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Holy cats, it’s April already! And it’s April FOOL’S Day, no less! Do you have any fun pranks planned for today? I consider myself a bit on the mischievous side, actually, so I’ve got a few up my sleeve for when Mike arrives home from work today *smirks* I’m actually off all day today, so I’ve got plenty of time to scheme!

I’m still not over energy balls. Or do you call them fat bombs instead? Either way, I am here for these tasty little bits of energy. Honestly I don’t make things like this all that often, but I do love when I have them in my fridge. They make an awesome pre-run snack. I get home from work around 5:30, and on days that I’m running, I like to eat one of these before I head out. It’s not much, but it’s enough to get a little something in my stomach and give me the energy I need for at least a 5k.

So today’s spin on the good old fashioned energy ball is a carrot cake flavor! You know, because it’s nearly Easter and whatnot. And all the best goodies can be found in these balls! Fat, crunchy pecans, warm vanilla flavor, veggies, and lots and lots of tasty and comforting spices.

Just a heads up, I do not recommend making this recipe with pre-shredded carrots from the grocery store. Pre-shredded carrots are great for a lot of things (I like to keep them on hand for salads), but I find them to be a bit on the dryer side and the texture wouldn’t be quite right for these energy balls. Since you’re already dirtying your food processor for this recipe anyway, you might as well shred your carrots yourself so that they are as fresh as can be. The difference is noticeable, really. So skip the pre-shredded stuff just this one time, and trust me on this!

Why is it that when I take amazing pictures of my recipes, I never have anything to write about in the blog post?! I want to write more so that I can stuff this post full of amazing photos, but I have nothing to say. That’s okay, right? Because I mean, look at these things. The photos of these little tasters just sell themselves, right? Right. Now go get after ’em and let me know what you think by leaving a comment below!

thehungryhungryhiker

Carrot Cake Energy Balls

Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 balls
Course: Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ⅔ cup finely shredded carrots
  • ¾ cup pecans plus more for dusting if desired
  • 8 dates, pitted
  • 2 tbsp unsweetened shredded coconut plus more for dusting if desired
  • 1 tsp pure vanilla extract
  • pinch sea salt
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tbsp coconut oil, melted (melted first and then measured)

Equipment

  • Food processor

Method
 

  1. If you want to roll your energy balls in toppings like shredded coconut or chopped pecans, add those toppings to small bowls and set aside.
  2. Line a small sheet pan with wax paper and set aside.
  3. Add all of the ingredients with the exception of the coconut oil to a food processor. Process 20-30 seconds until the ingredients have broken together and look evenly dispersed. Add 1 tbsp of melted coconut oil and pulse until combined.
  4. Use your hands to scoop ~1 tbsp of batter out and roll into a ball. Roll the ball into the topping of your choice and place on the sheet pan. Repeat until all the batter is gone.
  5. Place the sheet pan in the refrigerator and chill for at least two hours. Store the energy balls covered in the refrigerator for up to five days.