Carrot Cake Energy Balls

I’m on an energy ball kick. The little food processor that could did it again. I’m getting the hang of making these fun guys. Couldn’t ask for anything more: easy to make and easier to eat.

Carrot cake inspo came from my love of.. carrot cake! This has been a favorite of mine since I was a little kid. The convenience of having these around is amazing. See below of the recipe. It’s worth it to double down on ingredients to make more! They usually have about a week long lifespan when refrigerated.

These carrot cake balls are not too sweet and totally fill you up. Because of the carrot and walnut combo, each ball is about 3-5g of fiber! If you want them to be on the sweeter side. I recommend adding 1 tsp of Choc Zero Maple Syrup to the batch!

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      1. Pour the shredded carrots into the Cuisinart food processor and press chop for about 20 seconds
      2. Add walnuts, peanut butter, coconut flour, and vanilla extract in processor and grind.
      3. Make sure all ingredients are blended well and scoop out.
      4. Start forming 1″ balls on plate and store in fridge for at least 30 minutes
      5. Pour unsweetened shredded coconut in processor, place in dish and store to the side.
      6. After 30 minutes of the energy balls in the fridge take them out and roll in shredded coconut
      7. For that vanilla cake feeling sprinkle some powdered erythritol on top
      8. Store in an airtight container.

      What are your favorite flavors for an energy ball? Let me know below!

      The Atomic She