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Carrot cake balls

Carrot cake balls

5
Points®
Total Time
15 min
Prep
15 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.

Notes

INGREDIENT TIP: Feel free to replace the raisins and walnuts with a different dried fruit and nut combo. Pecans and dried cranberries or almonds and dried apricots would be a delicious match for the flavours in this mix. TO REFRIGERATE: Carrot cake balls will keep in a reusable container for up to 1 week.

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