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Carrot Cake Energy Balls

Wendy Madden | Published on 4/24/2022

Wendy Maddden
Carrot Cake Energy Balls

I made these as an Easter “dessert” and brought them to the family gathering.  They were quite popular!  Small and FULL of flavor!  The secret is using fresh ginger (and a touch more than called for ;) )  They are wheat, dairy, and refined sugar -free.  They also make a great pre and/or post workout snack.

I found the recipe at and “pinned” it in one of my Pinterest files for the future.  They will certainly make my baking list!  OH, did I say “baking”???  These don’t need baking!   Just  mix, form into little balls, roll in the finely shredded coconut (or not), and put them in the fridge.  I “flash freeze” them and then store them in the freezer for longer storage.  But, who am I kidding?  They won’t last long!


  • 12 Medjool dates

  • 1 cup rolled oats

  • ½ cup walnuts

  • ½ cup carrot finely grated (about one small carrot)

  • 1 tablespoon chia seeds

  • 2 teaspoon fresh ginger finely grated

  • 1 teaspoon vanilla extract

  • ½ cup shredded coconut for dusting

  1. Remove the pits from dates and soak them in hot water for several minutes. When the dates are softened, drain them and place in the food processor. Save the water.

  2. Add the other ingredients to a food processor and blend until mixture turns into a dough-like consistency. Add 1 tablespoon of water in which you have soaked the dates if the mixture is too dry.

  3. With a small spoon, scoop the mixture and roll it into balls. Roll the balls in shredded coconut and place on the sheet.

  4. Place in the refrigerator to harden for 15 minutes.


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