Ever since I made these carrot cake squares, I haven’t been able to get carrot cake out of my brain. It’s like the spring gods planted a little carrot cake seed on my tastebuds and I just can’t shake it.
Carrot cake has been one of my absolute favorite desserts. I have memories of my grandma’s carrot cake. I’d eat the sweet cakiness and save the creamy dreamy icing for last. My mouth literally just started salivating thinking about it.
I’m not going to lie. I’m a chocolate gal. If there isn’t chocolate in a dessert, I typically pass it up. But, there’s an exception. There’s always an exception. And, that exception for me is carrot cake.
That loaded up, nutty, sweet carrot cake. So I decided to make a bliss ball loosely based off my cinnamon roll bliss balls (because you guys love them so much!).
You can totally customize these, add some raisins, add some coconut shreds, add some dried pineapple. The possibilities are really endless, so whatever you typically like in your carrot cake… do that.
So, if you’re looking for an easy snack to meal prep or just want to bring a healthier option to Easter, or maybe even you’re just really jonesing hard for carrot cake, these bliss balls are for you. They’re vegan, gluten free, dairy free, low carb and have raw carrots in there, people!! Holy healthy!
I used the smallest grater to keep the shreds small slivers, but if you like a chunkier carrot piece, feel free to use the large grater holes.
How to make carrot cake bliss balls:
Pour the peanut butter, agave nectar, and vanilla into your food processor. Process until creamed together.
Add the almond flour and cinnamon. Process again until combined. Add the carrot shreds and pecans. Pulse a few times to chop the pecans and incorporate the pecans and carrot into the batter.
Use a cookie scooper to scoop balls onto parchment paper. I usually put the parchment paper on top of a cutting board or baking sheet so I can easily transfer them to chill in the fridge.
Roll the balls between your hands to smooth them and then place them back on the parchment.
Place the monkfruit sweetener and cinnamon in a shallow bowl and mix to combine. Roll the balls in the monkfruit mixture until coated and place on a plate or in a bowl. Chill for 30 minutes and enjoy!
More carrot cake recipes:
- Carrot Cake Overnight Oats
- Carrot Cake Macadamia Nut Cookies
- Healthy Carrot Cake Cupcakes
- Healthy Carrot Cake Bars
Carrot Cake Bliss Balls
These Carrot Cake Bliss Balls are so easy to whip together, have the most deliciously moist texture, and loaded with your favorite carrot cake flavors!
- 1/2 cup natural peanut butter
- 3 tablespoons agave nectar
- 1 1/2 teaspoon vanilla extract
- 1/3 cup blanched almond flour
- 1/2 teaspoon cinnamon
- 1/3 cup raw pecans
- 2/3 cup shredded carrot
- 2 tablespoons monkfruit sweetener
- Pour the peanut butter, agave nectar, and vanilla into your food processor.
- Process until creamed together.
- Add the almond flour and cinnamon. Process again until combined.
- Add the carrot shreds and pecans.
- Pulse a few times to chop the pecans and incorporate the pecans and carrot into the batter.
- Place a piece of parchment paper on top of a cutting board or baking sheet.
- Use a cookie scooper to scoop balls onto parchment paper.
- Roll the balls between your hands to smooth them and then place them back on the parchment.
- Place the monkfruit sweetener and cinnamon in a shallow bowl and mix to combine.
- Roll the balls in the monkfruit mixture until coated and place on a plate or in a bowl.
- Chill for 30 minutes and enjoy!
- Serving Size: 1 ball
- Calories: 74
- Sugar: 4.2g
- Sodium: 5mg
- Fat: 4.7g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5.7g
- Fiber: 0.8g
- Protein: 2.7g
- Cholesterol: 0mg
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