No Bake Carrot Cake Balls

this recipe

Hi friends. If you are reading this closer to the date it was published in March of 2020, I wanted to start off by saying that I know the world is a little wobbly right now with the COVID-19 pandemic. My heart goes out to all of you during this challenging time. I don’t plan to talk about the the virus here on the blog too much, I want it to be a place where you can come back to rely on recipes since we all will be doing more cooking at home, and a place where you can hopefully be entertained just a little. Just know that you’re not alone in this, that this too shall pass, and that we are all strong. We’ve got this!

My silver lining is that my husband is currently working from home, it’s nice to have the company.  What is your silver lining?

As far as future content for this blog, I realize that it doesn’t make sense to continue with the recipes I originally have planned if they include ingredients that we may not be able to access right now. As we do our best to social distance ourselves from others, we don’t want to run to to grocery store for only one or two items, or to feel the need to run to multiple stores just to find that one ingredient. Instead, I am shifting my focus to be more flexible with my cooking. It’s the time to be resourceful in the kitchen, to learn to rely on what we already have. We are going to go with the flow, make substitutions, we might need to leave out a few ingredients sometimes, and know that in the end it will still be food that nourishes you.

You guys, that flexible cooking thing is my forte. I’ve got your back. We can do this!!!

These no bake carrot cake balls is a recipe that I already had planned and ready to go before everything got weird, I still wanted to share them for the sake of normalcy. And because they use what I consider to be fridge and pantry staples that you may already have on hand. Also, they’re crazy delicious!

However, I am working to re-plan my future content to be more helpful to you during this phase. It will include recipes that make use of pantry staples, freezer staples, and other refrigerator staples that last a long time. My hope is to help you feel more resourceful with your cooking and your ingredients during this time when many restaurants are closed and grocery stores may be a little scarce in product.

Please let me know in the comments below if you have any recipe requests or any type of other food related content that may be helpful to you during this time. I would love to know what you’re needing right now. I am here to help you, however I can.

For now, though, let’s shift our focus and talk about these super delicious, healthy, but-they-don’t-actually-taste-healthy-at-all carrot cake balls.

Ever since I made my Mexican chocolate cake balls  over a year ago I have been dreaming up other no bake cake ball flavors to share. What better time for carrot cake then spring?

I am so absolutely in love with these carrot cake balls. The outside coating is made out of coconut butter which has this natural sweetness and subtle coconut flavor to it. You bite into that crunchy coconut coating and then into a soft, moist carrot cake center. The center tastes so much like carrot cake that I might just have my carrot cake fix for the year. It’s perfectly spiced with all of the usual warming carrot cake spice suspects, the bits of sweet shredded carrots, and the soft fluffy cake-like batter makes me swoon every time I eat one.

The cool part is these carrot cake balls are actually pretty healthy. They could almost be considered more of an energy ball or snack than a dessert, but they really feel more dessert like to me. And as with any of my healthier desserts they don’t actually taste all that healthy. Seriously my favorite kind of recipes to make!!!

Carrot cake balls are naturally sweetened using medjool dates, they are packed with carrots – look at us eating our vegetables – and the coconut butter shell offers a good dose of healthy fats. They are also naturally vegan, dairy free, and gluten free. I have found blanched almond flour and a little coconut flour makes the ultimate cake ball texture.

Oh, and yes, don’t forget that these cake balls are no bake!!! All you need is a food processor, and a bowl to melt the coconut butter in, along with a cookie sheet lined with parchment paper for freezing the balls. Easy recipes like this are the best, aren’t they?!?!

That’s right, no baking an entire carrot cake and then destroying it by crumbling it up to make it into carrot cake balls. That kind feels pointless to me. I much prefer this way.

A note on the coconut butter coating: we really loved the subtle coconut taste with the carrot cake center. I mean, carrot cake and coconut are meant to be. It’s a crunchy perfection that makes me feel good about what I’m eating,  yet a little bit indulgent.

However, if you are not a fan of coconut, or you can’t find coconut butter, then you can simply swap the coconut butter for some melted white chocolate. That would totally have the same look, feel, and taste (except a little sweeter), of what I have shared here.

Honestly, I am not a huge white chocolate fan, so I didn’t test this recipe using white chocolate, but I just know that this would work out well for you. Either route you choose will be a delicious road to travel. Either one will give you that carrot cake vibe.

Ingredients for no bake carrot cake balls:

• medjool dates – the only form of sweetener in this recipe + the sticky binder that holds the batter together.
• blanched almond flour – for that fluffy cake-y texture.
• coconut flour – just a little bit helps give the perfect texture so the batter isn’t too wet.
• salt – for balance.
• cinnamon, nutmeg, ground cloves, dried ginger – for all those comforting warming carrot cake spices.
• shredded carrots – um because carrot cake!
• vanilla extract – every dessert’s best friend.
• canned coconut cream, melted – for just a hint of richness in the batter.
• coconut butter – the ultimate crunchy coating (remember, you can sub white chocolate here).

That’s it! Simple healthy ingredients that you could easily keep on hand.

Because you never know when there will be a carrot cake emergency. Baking an entire carrot cake takes way too long, so let’s make these carrot cake balls instead!!

Speaking of carrot cake. I do have a recipe for gluten free carrot cake, if you’re feeling like actually doing the baking part.

I hope you enjoy these carrot cake balls as much as we do. They are the perfect little healthy dessert, or even snack to keep in your fridge. The great thing is they will last in your fridge for at least 2 weeks!

As long as you keep them in the fridge, (coconut butter melts fast) you can pack them in work lunches. They would even be a great addition to any party – baby showers, brunches, dinner parties, or Easter. Happy no bake carrot cake ball making….and eating!!!

More No Bake treats:

• crunchy no bake chocolate cookies
• dark chocolate peppermint truffles
• healthy turmeric chocolate snack bars
• vegan chocolate turtles
• Mexican chocolate cake balls (no bake)
• 3 edible cookie dough flavors

More carrot cake inspired recipes:

• gluten free carrot cake (for the ultimate carrot cake experience)
• healthy carrot cake smoothie
• spiced carrot muffins

P.S. Honest moment here: it felt kind of strange talking about Easter, or other parties while we are practicing our social distancing for the coronavirus…because who knows when we will have a party again, right? It’s sad to think about , or write here. BUT, I did write it anyways, for 2 reasons. 1) I know that this will pass; I am hopeful and staying positive that it will be sooner rather than later. 2) This blog post will be read by people in the future, when this whole thing is over, and I wanted to point out the ways that this recipe could be enjoyed then. I just felt like I had to share my reasoning behind that. Okay, sending out all the virtual hugs to everyone needing them today.

Much love,
Emily

P.P.S If you make this recipe the biggest way to say “thank you” is by leaving a comment below, along with a star rating. I enjoy hearing from you and this helps my blog to be seen by more people. I appreciate you for being here. Thank you, friends!

No Bake Carrot Cake Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Emily
• Prep Time: 30 mins
• Total Time: 30 minutes
• Yield: 28 to 30 cake balls 1x
• Category: dessert, snack, 30 minutes, easy, healthy
• Method: food processor, melting, assembly
• Cuisine: gluten free, vegan, vegetarian, dairy free, super food, refined sugar free
• Diet: Vegan

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Description

No bake carrot cake balls are little bites of carrot cake heaven. They’re easy to make, a healthier dessert, and perfect anytime you want a taste of carrot cake without having to bake.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cup pitted medjool dates
• 1 cup blanched almond flour
• 1 tablespoon + 1 teaspoon coconut flour
• 1/4 teaspoon salt
• 2 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon dried ginger
• 1/2 cup packed shredded carrots (about 3 to 5 carrots)
• 1 teaspoon pure vanilla extract
• 2 to 3 tablespoons canned coconut cream, melt if solid

coconut shell (see notes)

• 15 ounce jar of coconut butter

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Instructions

1. Prepare: Soak your dates in cool water 15 minutes before you want to start making the recipe. Line a large rimmed baking sheet with a silpat mat or parchment paper, set aside.
2. Blend dry ingredients: Fit your food processor with the S blade and add the dry ingredients: almond flour, coconut flour, salt, cinnamon, nutmeg, ground cloves, and dried ginger to the food processor and give it a few pulses just until well combined. Remove and set aside. No need to clean the food processor.
3. Shred your carrots: Peel your carrots and trim off each end. You can either use the shredding blade attachment in your food processor  (I like this method best for both ease, and the texture of the shredded carrots). Once the carrots are shredded remove them from the food processor, there is no need to clean the food processor. Or you can grate them on a boxed grater. Tip: if you end up with any leftover shredded carrots save them for topping salads.
4. Blend the dates: Drain the dates from the water and add them to the food processor that is now re-fitted with the S blade. Pulse until a paste, or ball forms from the dates. Use a wooden spoon to kind of break up the dates a little.
5. Add dry ingredients: Gradually add the dry ingredients to the dates, pulsing several times in between each addition until the dry ingredients are well mixed.
6. Add the wet ingredients: Add the vanilla extract and at least 2 tablespoons of the melted coconut cream, pulse until just combined.
7. Add the carrots: Pulse the shredded carrots into the batter until they are well combined. They will break down slightly, but be careful not to over mix so the carrots end up overly chopped. You still want to be able to see the carrots. At this time feel eh batter, if it seems a little dry pulse in the remaining tablespoon of coconut cream. The batter should stick together easily, but be moist without being soggy.
8. Roll into balls: Scoop the batter into 1 tablespoon portions and place them on the prepared baking sheet (I like to use a spring loaded cookie scoop). Roll the scoops into balls. Work through all of the batter.
9. Freeze: Pop the cookie sheet of balls in the the freezer. Freeze for 20 minutes.
10. Melt the coconut butter: If you coconut butter came in a glass jar I like to remove the lid and gently heat the coconut butter in the microwave until it’s melted all the way through. Stir the jar really well. If your coconut butter comes in a plastic container then heat it up by placing it in some hot water. The coconut butter should be nice and runny.
11. Coat the carrot cake balls: Once the balls have frozen pour some of the melted coconut butter into a bowl. Use a fork to coat each ball one at a time, tapping off any excess coconut butter – place back on the baking sheet to harden. Repeat until you have worked through all of the balls. Note: I coated my carrot cake balls in a second coating of coconut butter, once the first layer of coconut butter hardened. This is an optional step. If you only do one coating then the outer shell layer will be thinner and not as crunchy. Both ways are delicious. You will have a portion of the coconut butter left over.
12. Chill: If the shell seems to be soft then place the carrot cake balls back into the freezer for 10 minutes.
13. Store/serve: Once chilled transfer the carrot cake balls to an airtight container and store in the fridge for up to 2 weeks. To serve, serve them straight from the fridge because the coconut butter melts quickly. They are great for parties or a nice healthy treat in packed lunches that can be well chilled.

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Notes

White chocolate coating option: If you’re not a fan of coconut, or you can’t find coconut butter, you can easily melt some white chocolate use that as the outer shell instead. I did not test this, but I know it would be good, just more sweet. Either option would have the same general taste, look, and feel as what’s pictured. Keep in mind you would probably only need one coating, if using white chocolate.

Cream: You could sub the melted coconut cream for heavy cream if you prefer. Just note that it will no longer be vegan or dairy free.

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