No Bake Carrot Cake Balls Food

NO BAKE CARROT CAKE BALLS

Steps:

• Soak your dates in cool water 15 minutes before you want to start making the recipe. Line a large rimmed baking sheet with a silpat mat or parchment paper, set aside.
• Fit your food processor with the S blade and add the dry ingredients: almond flour, coconut flour, salt, cinnamon, nutmeg, ground cloves, and dried ginger to the food processor and give it a few pulses just until well combined. Remove and set aside. No need to clean the food processor.
• Peel your carrots and trim off each end. You can either use the shredding blade attachment in your food processor (I like this method best for both ease, and the texture of the shredded carrots). Once the carrots are shredded remove them from the food processor, there is no need to clean the food processor. Or you can grate them on a boxed grater. Tip: if you end up with any leftover shredded carrots save them for topping salads.
• Drain the dates from the water and add them to the food processor that is now re-fitted with the S blade. Pulse until a paste, or ball forms from the dates. Use a wooden spoon to kind of break up the dates a little.
• Gradually add the dry ingredients to the dates, pulsing several times in between each addition until the dry ingredients are well mixed.
• Add the vanilla extract and at least 2 tablespoons of the melted coconut cream, pulse until just combined.
• Pulse the shredded carrots into the batter until they are well combined. They will break down slightly, but be careful not to over mix so the carrots end up overly chopped. You still want to be able to see the carrots. At this time feel eh batter, if it seems a little dry pulse in the remaining tablespoon of coconut cream. The batter should stick together easily, but be moist without being soggy.
• Scoop the batter into 1 tablespoon portions and place them on the prepared baking sheet (I like to use a spring loaded cookie scoop). Roll the scoops into balls. Work through all of the batter.
• Pop the cookie sheet of balls in the the freezer. Freeze for 20 minutes.
• If you coconut butter came in a glass jar I like to remove the lid and gently heat the coconut butter in the microwave until it's melted all the way through. Stir the jar really well. If your coconut butter comes in a plastic container then heat it up by placing it in some hot water. The coconut butter should be nice and runny.
• Once the balls have frozen pour some of the melted coconut butter into a bowl. Use a fork to coat each ball one at a time, tapping off any excess coconut butter - place back on the baking sheet to harden. Repeat until you have worked through all of the balls. Note: I coated my carrot cake balls in a second coating of coconut butter, once the first layer of coconut butter hardened. This is an optional step. If you only do one coating then the outer shell layer will be thinner and not as crunchy. Both ways are delicious. You will have a portion of the coconut butter left over.
• If the shell seems to be soft then place the carrot cake balls back into the freezer for 10 minutes.
• Once chilled transfer the carrot cake balls to an airtight container and store in the fridge for up to 2 weeks. To serve, serve them straight from the fridge because the coconut butter melts quickly. They are great for parties or a nice healthy treat in packed lunches that can be well chilled.

NO BAKE CARROT CAKE BITES

Steps:

• Peel carrots and finely grate them on a box grater or with a food processor and set aside in a medium sized bowl.
• Add all remaining ingredients, except coconut, into the bowl of a food processor and blend until it's coarsely ground.
• Add mixture to the bowl with carrots and mix well until it all is well combined.
• Add coconut to a small bowl.
• Roll out 12 small balls and coat in coconut by rolling the balls in the small bowl.
• Enjoy!

NO-BAKE CARROT CAKE ENERGY BALLS

Steps:

• Begin by finely grating carrots into a large bowl.
• Meanwhile, melt 2 tbsp of coconut oil in a small saucepan on the stovetop.
• Combine the remaining ingredients (except the shredded coconut) to the grated carrot and add the coconut oil when it has melted and cooled slightly.
• Mix really well and begin to form small 1½ tbsp-sized balls.
• Spread about 1/2 cup of unsweetened shredded coconut onto a plate. Roll the balls gently in the shredded coconut to coat.
• Place the balls on a sheet tray so that they are not touching each other. Chill in the fridge for one to two hours and enjoy!

CARROT CAKE NO-BAKE ENERGY BARS

Steps:

• Line a 9-inch square dish with parchment paper.
• Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
• Transfer dough to the prepared dish and press it down and smooth it out evenly.
• Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.