Carrot Cake Energy Bites

60 mins
Serves 10
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Directions

  1. 1Shred the carrots and pat them dry, removing extra moisture.
  2. 2Shred the carrots and pat them dry, removing extra moisture.
  3. 3Shred the carrots and pat them dry, removing extra moisture.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Take a cookie dough scoop and scoop out a serving of the carrot cake mix.
  8. 8Take a cookie dough scoop and scoop out a serving of the carrot cake mix.
  9. 9Take a cookie dough scoop and scoop out a serving of the carrot cake mix.
  10. 10Form the mix into a ball and add to a plate lined with parchment paper.
  11. 11Form the mix into a ball and add to a plate lined with parchment paper.
  12. 12Form the mix into a ball and add to a plate lined with parchment paper.
  13. 13Repeat the forming process until you have no more dough.
  14. 14Repeat the forming process until you have no more dough.
  15. 15Repeat the forming process until you have no more dough.
  16. 16In a small bowl, add the white chocolate chips and coconut oil.
  17. 17In a small bowl, add the white chocolate chips and coconut oil.
  18. 18In a small bowl, add the white chocolate chips and coconut oil.
  19. 19Microwave the white chocolate chips and coconut oil for 30 seconds, stir, and repeat until melted.
  20. 20Microwave the white chocolate chips and coconut oil for 30 seconds, stir, and repeat until melted.
  21. 21Microwave the white chocolate chips and coconut oil for 30 seconds, stir, and repeat until melted.
  22. 22Dip each carrot cake ball in the icing or just drizzle it on top.
  23. 23Dip each carrot cake ball in the icing or just drizzle it on top.
  24. 24Dip each carrot cake ball in the icing or just drizzle it on top.
  25. 25Put the carrot cake balls in the fridge and refrigerate for at least 1 hour.
  26. 26Put the carrot cake balls in the fridge and refrigerate for at least 1 hour.
  27. 27Put the carrot cake balls in the fridge and refrigerate for at least 1 hour.
  28. 28Remove the carrot cake balls from the fridge and enjoy.
  29. 29Remove the carrot cake balls from the fridge and enjoy.
  30. 30Remove the carrot cake balls from the fridge and enjoy.

Ingredients

  • 1 cup dates
  • 1 cup dates
  • 1 cup dates
  • 1.5 cups pecans
  • 1.5 cups pecans
  • 1.5 cups pecans
  • 0.5 cup shredded carrots
  • 0.5 cup shredded carrots
  • 0.5 cup shredded carrots
  • 0.33 cup shredded coconut
  • 0.33 cup shredded coconut
  • 0.33 cup shredded coconut
  • 2 tbsp peanut butter
  • 2 tbsp peanut butter
  • 2 tbsp peanut butter
  • 0.5 tsp vanilla
  • 0.5 tsp vanilla
  • 0.5 tsp vanilla
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp ginger
  • 0.25 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 1 Sprinkle salt
  • 1 Sprinkle salt
  • 1 Sprinkle salt
  • 0.5 cup white chocolate chips
  • 0.5 cup white chocolate chips
  • 0.5 cup white chocolate chips
  • 0.5 tbsp coconut oil
  • 0.5 tbsp coconut oil
  • 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.