Paleo Carrot Cake Balls
Prep Time15 minutes mins
Cook Time0 minutes mins
Servings: 16 balls
Calories: 133kcal
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.
- I just chopped the carrot into large chunks, it doesn't need to be shredded first.
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