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Carrot Cake Balls II

Carrot Cake Balls

6
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. Feel free to mix and match the nuts and dried-fruit combos. Pecans and dried cranberries or almonds and chopped dried apricots would also go deliciously with the flavors here.

Ingredients

Graham cracker crumbs

½ cup(s), (from about 3½ whole graham crackers)

Low fat cream cheese

3 Tbsp

Coconut oil

2 Tbsp

Carrots

5 Tbsp, finely shredded, divided

Unsweetened coconut flakes

3 Tbsp, divided

Walnuts

3 Tbsp, chopped, divided

Raisins

3 Tbsp, chopped, divided

Ground flaxseed meal

2 Tbsp

Ground cinnamon

½ tsp

Instructions

  1. In a medium bowl, combine the graham cracker crumbs, cream cheese, and coconut oil and mash with a fork.
  2. Add 4 tbsp carrot; 2 tbsp each coconut, nuts, and raisins; the flaxseed meal; and cinnamon and combine with a fork or your hands until the mixture holds together. Roll rounded tablespoons of the mixture to make 8 balls.
  3. In a small cup, combine the remaining 1 tbsp carrot, coconut, nuts, and raisins. One by one, roll the balls in the mixture to coat. Place the balls on a plate and cover with plastic wrap. Or store in an airtight container, separating layers of the balls with sheets of wax paper, and refrigerate.
  4. Serving size: 1 ball

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