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Carrot cake balls, some with coconut shreds, in a pan. Carrots in the background.

Carrot Cake Bliss Balls (Gluten-Free)


  • Author: Katie Allen
  • Prep Time: 10
  • Total Time: 10
  • Yield: 12 balls 1x

Description

Enjoy the best Easter dessert in a pop-able size. Plant-based, ready in 10 minutes & no baking. Kid-approved!


Scale

Ingredients

  • 6 Medjool dates, pitted
  • 3 carrots, quartered
  • 1/2 cup walnuts
  • 1/2 cup shredded, unsweetened coconut
  • 1/2 cup gluten-free rolled oats
  • 2 Tbsp honey
  • 1 Tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger

Instructions

  1. Blend all ingredients in a food processor until well combined and sticky, but not a paste.
  2. Use wet palms to roll the carrot “dough” into balls. 
  3. Optional: pour extra shredded coconut into a small bowl, and roll the balls in the coconut to coat the outside.
  4. Store in the refrigerator for up to a week.

Notes

This recipe is gluten-free and vegetarian. Rolled oats (not gluten-free) may be freely substituted, as desired.

For vegan, gluten-free carrot cake bites, substitute maple syrup for the honey. 

  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 ball
  • Calories: 198
  • Sugar: 19g
  • Sodium: 19mg
  • Fat: 9.9g
  • Saturated Fat: 6.2g
  • Carbohydrates: 27.4g
  • Fiber: 4g
  • Protein: 2.9g
  • Cholesterol: 0mg

Keywords: carrot cake bites, carrot cake balls, carrot cake bliss balls

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