Grain Free Carrot Cake Energy Balls
Today’s the last day of July, can you believe it? Our city schools start going back next week! Where did the summer go??? Teachers reported back last week and although I work for a college that doesn’t have a true summer break, we share a parking lot with a high school that looks to be gearing up for students to head back. I feel like we just started the summer, don’t you? Soon, we’ll all be gathering school lunches and running around each morning trying to get everyone out the door on time. You’re going to need something to keep your energy up as you race around each morning! I’ve got the perfect snack for you then! This recipe for Grain Free Carrot Cake Energy Balls will keep you full and on top of your game during those busy mornings!
*This recipe has been generously sponsored by Taylor & Colledge and Sweets & Treats. All opinions are my own*
Energy balls are really the perfect pop-able snack, in my opinion! And these, these are paleo, gluten free, vegan, AND raw! Wow, they’re perfect for just about everyone, don’t you think? They’re also super high in fiber and protein. Whether you’re looking for a great Back-to-School breakfast, lunchbox snack, or something to fuel you on the go, these Carrot Cake Energy Balls are for you!
Know what else is great about these carrot cake energy balls? They literally take all of 10 minutes to make. Seriously, throw all the ingredients in a food processor and you’re good to go! And while we’re talking Back to School treats all this week, that doesn’t mean summer season is over yet. We’ve still got a couple of months yet before I want to turn on my oven, how about you? I have no interest in heating up my kitchen when temperatures are still in the 90’s. So, if you’re feeling the same way, give this great snack idea a shot! You’ll be in and out of the kitchen in no time at all!
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Grain Free Carrot Cake Energy Balls
Ingredients
- 1 cup shredded carrots
- 1 cup pitted dates
- 1/2 cup almond meal
- 2 tbsp coconut flour
- 2 scoops vegan protein powder
- 1/2 cup almond butter
- 1 tsp Taylor & Colledge vanilla bean paste
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- Shredded coconut for rolling
Instructions
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Using a food processor or hand grater, shred carrots finely. Squeeze water out of carrots and place back in food processor.
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Add all other ingredients (except shredded coconut) to carrots in food processor and pulse to combine. Do not puree.
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Scoop mixture by the tablespoon and roll into round balls. Roll balls in shredded coconut.
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Refrigerate until ready to eat.
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Breakfasts:
Easy Breakfast Quesadillas from Simple and Savory
Orange Buttermilk Pancakes with Strawberry Sauce from Love and Confections
S’mores Breakfast Pastries from Family Around the Table
Back to School Snacks:
Carrot Cake Energy Balls from Frugal & Fit
No-Bake Caramel & Toffee Rice Crispy Treats from Hardly A Goddess
Unicorn Poop Snack Mix from The Beard and The Baker
Vanilla Bean Frozen Yogurt Drops from Tara’s Multicultural Table
Back to School Desserts:
Brownie Cookies with Mascarpone Frosting from My Sweet Zepol
Chocolate Dipped ABC 123 Chocolate Chip Cookies from Big Bear’s Wife
Easy Peanut Butter Cereal Bars from A Kitchen Hoor’s Adventures
Maple No Bake Oatmeal Cookies from Kelly Lynn’s Sweets and Treats
School Colors Cupcakes from The Redhead Baker
Streusel Coffee Cake from Jolene’s Recipe Journal
Back to School Drinks:
Apple, Vanilla Bean, and Caramel Smoothie from Our Good Life
Caramel Apple Chai Latte from Comfortably Domestic
Caramel Apple Smoothie from Home Sweet Homestead
Hot Caramel Apple Cream from Daily Recipes
Hot Caramel Apple Cider from Culinary Adventures with Camilla
Pre Workout Caramel Apple Smoothie from A Day in the Life on the Farm