Carrot Cake Energy Balls with Pumpkin Seeds
Equipment
- Food Processor
- Mixing Bowl
Ingredients
- 1 cup shredded carrots
- 12 pitted Medjool dates
- 1 cup rolled oats
- ½ cup raw pumpkin seeds, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Place the dates, oats, cinnamon, nutmeg, and vanilla extract in a food processor. Pulse until the mixture starts to come together.
- Add the shredded carrots and half of the pumpkin seeds. Process until the mixture forms a sticky dough that holds when pressed.
- Scoop out portions and roll them into 12 balls with your hands.
- Spread the remaining pumpkin seeds on a plate and roll each ball to coat the outside.
Notes
Chill the balls for 20 minutes before serving so they firm up and hold their shape. If the dough feels too wet, add an extra tablespoon of oats. Store leftovers in an airtight container in the fridge for up to five days.
Course: Snack
Cuisine: American
Equipment: Food Processor, Mixing Bowl
Cuisine: American
Equipment: Food Processor, Mixing Bowl