Carrot Cake Energy Balls
Carrot cake is, like, healthy, right? Because, carrots.
Hold it right there. While it’s true that carrot cake does contain traces of beta-carotene from carrots and omega-3s if it has walnuts, it’s still cake. It’s made with refined flour and plenty of oil and sugar. And, let’s be real, it’s usually smothered in a thick layer of cream cheese frosting (in other words, cream cheese fluffed up with butter and sugar).
But it tastes so good.
These Carrot Cake Shakeology Energy Balls really taste like carrot cake! I know that doesn’t sound possible, but it’s true. These “bliss balls” are made with shredded carrots, oats, and Vanilla Shakeology, are sweetened with dates, and have just the right balance of cinnamon, clove and ginger to make you feel like you’re enjoying a real bite of carrot cake.
Using a bag of pre-shredded carrots makes the final product taste better. Freshly grated carrots are more wet, and could make the “dough” for the carrot cake balls a little sticky. If you grate your own carrots for this recipe, use a paper towel to squeeze out the excess moisture before you add them to the food processor.
Watch the video below to see how to make them!*
- 1½ scoops Vanilla Shakeology
- ½ cup old-fashioned rolled oats
- ⅓ cup all-natural smooth almond butter
- 4 Medjool dates, coarsely chopped
- ¼ cup raw walnut pieces
- ¾ cup shredded carrots
- ½ tsp. ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Here are your ingredients:
Combine Shakeology, oats, almond butter, and dates in food processor; pulse until dates are incorporated.
Add walnuts, carrots, cinnamon, cloves, and ginger; pulse until just blended.
Roll into fifteen balls, about 1-inch in diameter each.