These carrot cake energy balls are my homemade, healthier version of the classic.  They have all the lovely flavours, like cinnamon and ginger but combined with cashews, dates and coconut it makes them a super filling snack.

Don’t get me wrong, carrot cake is amazing, but sometimes you want all the tastes of carrot cake, without the extra calories.

This version is gluten and refined sugar free and makes a great treat to have in the fridge.

What ingredients do i need for carrot cake energy balls?

• Carrots
• Cashews
• Medjool dates 
• Raisins 
• Rolled oats 
• Desiccated coconut
• Ground cinnamon 
• Ground ginger

Simply blend, roll into balls and coat with a little extra desiccated coconut. For a bit of added indulgence, you can mix some coconut cream with a little maple, dip each ball and top with a few extra nuts.

They are honestly delicious either way.

Try them for yourself and let me know what you think in the comments below.

Storage & Shelf life

Store in the fridge in an airtight container for up to a week.

They also freeze well and an be frozen for up to 3 months.

Recipe Tips

• I use gluten-free rolled oats for this recipe, but any oats will work ( they will be blended anyway).  
• If you prefer to cook your oats, you can toast in the oven for 8-10 minutes before using.
• I don’t add maple syrup or any additional sweetener to my energy balls, as I think the dates and raisins are sweet enough. If you have a particularly sweet tooth, feel free to add a tbsp or two of maple syrup.
• I use large, soft medjool dates rather than smaller and harder ones. They blend well and are jammy and delicious.
• If you don’t like ginger and/or cinnamon you can just use one and double the amount. Or omit entirely.