- 1 cup raw hulled sunflower seeds
- 1 cup unsweetened shredded coconut + ⅓ cup for rolling
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 12 soft Medjool dates
- ⅔ cup chopped carrots
- 2 teaspoons maple syrup, more to taste
Looking for a vegan, nut-free, and gluten-free way to make energy bars, but also want something simple to make, these Carrot Cake Bliss Balls are perfect for you! They are delicious carrot cakes we all love, plus an energy boost that our body needs to start the day. These snack balls are fun to make and easy, you can have them as an afternoon bite or even as a morning breakfast snack.
Either way, they taste great and the fun thing is no baking will be needed. Using varied ingredients you can have these almost raw balls with no baking, easy to make, and ingredients easy to find. The whole process happens in a blender or food processor. Which makes the process faster and simple. For our carrot cake bliss balls, we are going to use sunflower seeds, shredded coconut, cinnamon, salt, Medjool dates, chopped carrots, and some maple syrup.
No time wasted with this recipe is as simple as mixing all ingredients, tasting for flavor, roll them, covering them in coconut, or anything else you desire. If you want to use almonds or nuts this is your perfect moment to roll them over some if you feel you need that extra touch. Overall this almost-raw carrot cake bliss balls taste great and their easy storage allows you to pick one from the fridge, eat it right there or take it to go and have it as a snack any time during the day.
- The first thing to do is to add all the ingredients in a blender or food processor, sunflower seeds, shredded coconut, cinnamon, and salt and blend it till it's nice and smooth.
- Blend the dates and carrots with the mixture. Make sure it has a nice flavor by adding some maple syrup for sweetness if needed.
- In case it’s too moist, use remaining shredded coconut and it's too dry add more maple syrup. Using the hands and a spoon, make 1 inch balls. Roll the balls in coconut flakes. Store in the fridge and they can last up to five days.