Carrot Cake Balls

Carrot Cake Balls



  • 1 cup rolled oat
  • 1/2 cup almond meal
  • 1/3 cup shredded coconut
  • 1/4 cup pecan flour
  • 1/2 cup grated carrots 
  • 4 tablespoon almond macadamia or cinnamon macadamia nut butter 
  • 1 teaspoon ground cinnamon (if you did not use cinnamon macadamia nut butter)
  • 1 cup dates soaked in hot water, drained
  • 2 tablespoon cocoa powder 
  • 1 tablespoon Vanilla extract



  • In a food processor add all the ingredients.
  • Process until it comes together and form a ball. You may have to stop the food processor each 30-45 seconds to scrap down the side of the bowl with a spatula. Process again until it form a consistent raw cake batter. 
  • Using your hands take small portion of batter and shape carrot cake balls by rolling the batter between your hands. Each balls should be approximately the size of a small apricot.
  • Place each balls onto a tray covered with parchment paper.
  • Decorate
  • You can enjoy the balls straight away or refrigerate the balls for 1 hour to harden a little bit.
  • Store until 2 weeks in an airtight container in the fridge.