These Vegan Carrot Cake Energy Balls are a quick healthy no-bake snack packed with delicious carrot cake flavor. Simple ingredients, less than 10 minutes to make. Naturally sweetened with dates.

THESE CARROT CAKE ENERGY BALLS ARE

vegan
dairy-free
gluten-free (if you use certificate gluten-free oats)
full of carrot cake flavor
spiced with cinnamon and nutmeg
naturally sweetened with dates
chewy
nutritious
healthy
no-bake
quick and easy to make
made with simple ingredients
delicious on-the-go snack

WHAT YOU NEED TO MAKE CARROT CAKE ENERGY BALLS

You need the following ingredients to make these Vegan Carrot Cake Energy Balls (the exact measurements are in the recipe card below):

Oats – I prefer to use quick oats because they are finer but you can use rolled oats (old-fashioned oats) as well. For a gluten-free version, use certificate gluten-free oats.
Walnuts – Use good-quality walnuts. You can also use a walnut meal for this recipe, or substitute for any nuts (but you will ‘lose’ the carrot cake flavor).
Shredded coconut – used in the energy balls and for the coating (which is optional). Use unsweetened shredded coconut.
Ground cinnamon and nutmeg – Carrot cake spices.
Sea salt – balances the sweetness.
Dates – Use soft pitted dates. If your dates are a bit dry and not sticky, soak them in hot water for about 10 minutes and then drain them before blending.
Carrots – Use finely grated carrots.
Almond butter – helps to combine the ingredients. You can also use tahini or any nut butter.

Equipment you need:

High-speed blender or food processor
Kitchen scale – I like to use a kitchen scale to make sure the energy balls are all even, but you can skip this step.

HOW TO MAKE NO-BAKE VEGAN CARROT CAKE ENERGY BALLS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these Carrot Cake Balls is super easy and comes with 3 following steps:

1. Step: Blend oats, walnuts, coconut, and spices

To the food processor or high-speed blender, add oats, walnuts (or walnut meal), shredded coconut, ground cinnamon, a pinch of ground nutmeg, and a pinch of sea salt. Blend until it’s finely ground.

2. Step: Add dates, grated carrots, and almond butter and blend

Next, add soft dates, grated carrots, and almond butter to the blender and blend for about 30 seconds until it all combines and the mixture sticks together.

3. Step: Roll out the balls

Roll out 12 balls by hands from the mixture (for even balls, use kitchen scale – 1 ball should weigh about 22g/0,8oz). Then roll each ball into the shredded coconut to coat (optional).

Enjoy immediately or refrigerate in the fridge to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ENERGY BALLS?

Store the energy balls in an airtight container in the fridge.

HOW LONG DO CARROT CAKE ENERGY BALLS LAST?

These carrot cake energy balls will last in the fridge for up to 7 days (if they last that long).

CAN I FREEZE ENERGY BALLS?

Yes, they can be freeze for up to 3 months. Store them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw for a few minutes before eating.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Ingredients

¾ cup (67g) quick oats*
½ cup (50g) raw walnuts, halved
2 tbsp (9g) shredded coconut , + extra for coating
½ tsp ground cinnamon
pinch of ground nutmeg
pinch of sea salt
100 g (2/5 cup/ 3,5oz) soft dates**
½ cup (50g) carrots, finely grated
1 tbsp (15g) almond butter***

Instructions

To the food processor or high-speed blender, add oats, walnuts, shredded coconut, ground cinnamon, a pinch of ground nutmeg, and a pinch of sea salt. Blend until it’s finely ground.
Next, add soft dates, grated carrots, and almond butter and blend for about 30 seconds until it all combines and the mixture sticks together.
Roll out 12 balls by hands from the mixture (for even balls, use kitchen scale – 1 ball should weigh about 22g/0,8oz). Then roll each ball into the shredded coconut to coat (optional).
Enjoy immediately or refrigerate in the fridge to firm up.

Notes

*Gluten-Free: For a gluten-free version, use certificate gluten-free oats.

**Dates: If your dates are a bit dry and not sticky, soak them in hot water for about 10 minutes and then drain them before blending.

***Almond butter: You can use tahini or any nut butter instead.

Storage:

These carrot cake energy balls will keep in an airtight container in the fridge for up to 7 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 87kcal

Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

Nutrition Facts

Serving: 1 ball / Calories: 87kcal / Total Fat: 4,4g / Saturated Fat: 0,9g / Cholesterol: 0mg / Total Carbohydrate: 11,5g / Fiber: 2,0g / Sugar: 5,8g / Protein: 1,9g / Sodium: 16mg / Potassium: 121mg / Iron: 0,5mg

VEGAN CARROT CAKE ENERGY BALLS

THESE CARROT CAKE ENERGY BALLS ARE