Carrot Cake Bliss Balls - Saffron Brook

No-bake vegan energy bites with carrot, dates, walnuts, oats and warming spices — wholesome grab-and-go snacks.

# Ingredient List:

→ Base

01 - 1 cup (120 g) raw walnuts

02 - 1 cup (90 g) rolled oats (use gluten-free if needed)

03 - 1 cup (90 g) pitted Medjool dates (about 10–12)

04 - 1/2 cup (50 g) finely grated carrot (about 1 medium carrot)

→ Spices & Flavor

05 - 1 tsp ground cinnamon

06 - 1/4 tsp ground nutmeg

07 - 1/8 tsp ground ginger

08 - 1/4 tsp sea salt

09 - 1 tsp pure vanilla extract

→ Optional Mix-ins

10 - 1/3 cup (40 g) unsweetened shredded coconut

11 - 1/4 cup (40 g) raisins

12 - 1/4 cup (30 g) chopped pecans or additional walnuts

# How to Make:

01 - Add walnuts and oats to a food processor. Pulse until finely ground.

02 - Add pitted dates, grated carrot, cinnamon, nutmeg, ginger, salt, and vanilla. Process until the mixture begins to clump together and forms a sticky dough.

03 - If the mixture seems dry, add 1–2 teaspoons water and pulse again.

04 - Add shredded coconut, raisins, and chopped nuts if using. Pulse briefly to incorporate.

05 - Scoop out tablespoon-sized amounts and roll into balls with your hands.

06 - Optionally, roll each ball in extra shredded coconut for coating.

07 - Place the bliss balls in an airtight container and refrigerate for at least 30 minutes to firm up. Store in the fridge for up to 1 week or freeze for up to 2 months.

# Expert Tips:

01 -

This is one of those secretly nutritious snacks that actually tastes like dessert, and no one will guess how quickly you made them.
You don’t need to turn on the oven, and cleanup is minimal—just how I like my Monday mornings.

02 -

Adding too much water in a rush can turn the dough sticky and hard to shape—I learned to be patient and add just a teaspoon at a time.
The first time I skipped chilling, I found the bites fell apart too soon; the fridge time really does matter for texture.

03 -