Paleo Carrot Cake Balls
Servings: 16 balls
Calories: 133kcal
Ingredients
- 1 cup pitted dates soaked if needed
- ½ cup chopped carrot 1 medium to large
- 2 cups raw pecans
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsweetened shredded coconut
Instructions
- Add the dates, carrot, pecans, salt, cinnamon, and nutmeg to a food processor. Blend until combined and a dough is formed. Stop and scrap down the sides as needed.
- Add the shredded coconut to a small bowl.
- Once blended, roll into 1 tablespoon balls and roll in coconut. Place on a small sheet tray or plate and place in fridge to chill.
- Store covered in the fridge up to 10 days or in the freezer for up to 3 months.
- Makes 16 tablesoon balls or more if rolled smaller.
Notes
- I just chopped the carrot into large chunks, it doesn't need to be shredded first.
Nutrition
Calories: 133kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 40mg | Potassium: 140mg | Fiber: 3g | Sugar: 7g | Vitamin A: 676IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 1mg