Carrot Cake Date Balls

Carrot Cake Date Balls, sweetened with Medjool dates, combine the flavors of carrot cake into bite-sized energy balls in this easy, no-bake recipe.

Course Snack

Cuisine American

Prep Time 20

Total Time 20

Servings Balls

Calories 75kcal

Author Marjory Pilley

Ingredients

1 cup uncooked old-fashioned oats or quick cooking oats
½ cup carrot shredded; 1 large carrot
½ cup unsweetened coconut flakes
¼ cup raisins
½ teaspoon cinnamon
4 ounces cream cheese room temperature; any kind
8 Medjool dates pits removed
1 teaspoon vanilla extract

Instructions

Fill a glass container with hot water. I heat about 2 cups in the microwave for about 1 ½ minutes.
Add dates to water, cover with plastic wrap and set aside for 5-10 minutes. This step softens the dates and makes them easier to puree, but may not be necessary if dates are very soft.
Remove dates from water and place in a small food processor.
Add 1 Tablespoon of the water the dates soaked in to the food processor.
Pulse until smooth, scraping down sides as necessary. Add additional water to thin the consistency of the paste, if desired.
Set date paste aside.
Combine cream cheese, date paste and vanilla extract in a small bowl with beaters. Measure out ½ cup of frosting mixture.
Combine oatmeal, carrot shreds, coconut flakes, raisins, and cinnamon in a medium-sized bowl. Set aside.
Add frosting to the bowl with the dry ingredients and stir to combine.
Refrigerate the dough for about 15 minutes if possible so the batter is easier to work with.
Form dough into Tablespoon-size balls.
Refrigerate balls in an airtight container.

Video

Notes

See step-by-step pictures and more tips and variations above.

Storage:

Store carrot cake balls in an airtight container in the refrigerator for about 2 weeks or in the freezer for up to 2 months.

To prevent the balls from sticking to each other, separate the layers with parchment paper.

Nutrition