Carrot cake balls
5
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Is it an energy ball? Is it a cake ball? How about both? Instead of frosting, the cream cheese is rolled right in, helping to hold all the ingredients together.
Ingredients
Carrot(s)
⅓ cup(s), grated, grated, (40g)
Coconut flakes
2 tbs, unsweetened
Walnuts
2 tbs, chopped
Raisins
2 tbs, chopped
No added sugar digestive biscuit(s)
4 biscuit(s), (4 x 13g)
Light cream cheese
¼ cup(s), (65g)
Coconut oil
1 tbs, melted
Flaxseed or linseed meal
2 tbs
Ground cinnamon
½ tsp
Instructions
1
Combine 1 tablespoon each of the carrot, coconut, walnuts and raisins in a small bowl and set aside.
2
Process biscuits in a small food processor into a coarse crumb texture. Transfer to a medium bowl. Add cream cheese and coconut oil and mix with a fork until combined. Stir in flaxseed meal, cinnamon and the remaining carrot, coconut, walnuts and raisins until well combined. Divide mixture into 8 even portions. Roll portions into balls.
3
One at a time, roll balls in the reserved carrot mixture to coat. Place balls in a single layer in a baking paper-lined reusable container. Freeze for 15 minutes or refrigerate for 1 hour before serving.
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