Directions
- 1Shred the carrots and pat them dry, removing extra moisture.
- 2Add all of the carrot cake ball ingredients (dates, pecans, shredded carrots, shredded coconut, peanut butter, vanilla, cinnamon, ginger, nutmeg, salt) into a food processor and pulse until a sticky dough is formed.
- 3Take a cookie dough scoop and scoop out a serving of the carrot cake mix.
- 4Form the mix into a ball and add to a plate lined with parchment paper.
- 5Repeat the forming process until you have no more dough.
- 6In a small bowl, add the white chocolate chips and coconut oil.
- 7Microwave the white chocolate chips and coconut oil for 30 seconds, stir, and repeat until melted.
- 8Dip each carrot cake ball in the icing or just drizzle it on top.
- 9Put the carrot cake balls in the fridge and refrigerate for at least 1 hour.
- 10Remove the carrot cake balls from the fridge and enjoy.
Ingredients
- 1 cup dates
- 1.5 cups pecans
- 0.5 cup shredded carrots
- 0.33 cup shredded coconut
- 2 tbsp peanut butter
- 0.5 tsp vanilla
- 0.5 tsp cinnamon
- 0.25 tsp ginger
- 0.25 tsp nutmeg
- 1 Sprinkle salt
- 0.5 cup white chocolate chips
- 0.5 tbsp coconut oil
Equipment
food processorcookie dough scoopplateparchment papersmall bowlmicrowave
Tips
- Shred the carrots and pat them dry to remove extra moisture.
- Refrigerate the balls for at least one hour before enjoying.
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