Carrot Cake Bliss Balls

Carrot Cake Bliss Balls | Cate Renée

With Easter coming up this weekend I’ve already started on the chocolate bandwagon and have probably consumed twice my weight in it already – I’m blaming the hormones for that one. But that aside Easter is such an indulgent holiday and over the last two years I’ve actually asked to not receive as much chocolate as I have in previous years. And so this time around I wanted to make something that could be a healthy alternative to the countless eggs and sugary treats on offer. I found this recipe for carrot cake bliss balls on Pinterest and have adapted it to make it slightly more healthy by swapping out the brown sugar for medjool dates. This batch made around 18-20 balls depending on how big you want each one. These also make for a quick mid-morning or afternoon snack to see you through and are easy to eat when you’re on-the-go.


3 carrots
1 cup oats
1 cup sunflower seeds
1/2 cup Medjool dates
1 tbsp coconut oil
1 tbsp ground cinnamon
1 tsp ground ginger
Desiccated or shredded coconut for rolling


Place carrots in a food processor and blitz until finely chopped. Add in remaining ingredients except the coconut and blend until mixture forms a dry batter. Roll into balls of any size and place into a bowl of coconut and sprinkle all over. Pop them into the fridge to harden for about one hour.

Carrot Cake Bliss Balls | Cate Renée


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