No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots apart from eating a salad. This recipe includes warming spices like cinnamon, nutmeg and ginger and it will definitely remind you of carrot cake. Carrot Cake Energy Balls are perfect for an Easter time treat just when you’re in the mood for carrot cake. Or enjoy them as a snack in the fall with a spiced latte in hand for those cozy fall days.
Carrot Cake Energy Balls are gluten-free and sweetened naturally with maple syrup. They keep well in the fridge and freezer. And good news! You don’t need a food processor to make these healthy treats. Just use a box grater.
I developed this recipe with Geoff in mind so he could have an easy mid-workday snack. I love a snack that includes nutritious foods like oats, chia seeds, sunflower seeds, warming spices and of course carrots. I feel a great sense of accomplishment when I manage to sneak veggies into snacks for my family. I hope you enjoy these small nutritious bites of carrot cake goodness!
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Why You'll Love This Recipe
- Packed with wholesome ingredients
- No bake!
- An easy and delicious way to eat more vegetables
- Make ahead and freezer friendly!
- Perfect for on-the-go snacking
- Naturally sweetened
Ingredients
- Carrots
- Oats -rolled oats or also known as old-fashioned oats
- Sunflower seeds
- Chia seeds
- Sunflower seed butter - or swap for tahini
- Maple syrup
- Coconut oil - melted and cooled
- Cinnamon, ginger, nutmeg, sea salt
- Unsweetened shredded coconut - for coating the balls
See the recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Sunflower Seeds: Swap sunflower seeds with chopped almonds, walnuts, pecans, pumpkin seeds, or a mix of your favorite nuts and seeds.
- Chia Seeds: Chia seeds can be substituted with flax seeds or hemp seeds, which also offer a nutritional boost.
- Sunflower Seed Butter: If you don't have sunflower seed butter, almond butter, cashew butter, or tahini (sesame seed butter) can be great alternatives.
- Unsweetened Shredded Coconut: If you're not a fan of shredded coconut, roll the energy balls in chopped nuts instead!
- For added sweetness and chewiness, mix in some raisins, dried cranberries, apricots, or chopped dates.
- Add some freshly grated lemon zest to add a bright citrusy flavor into the energy balls.
I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.
How To Make Carrot Cake Energy Balls
Here are the step-by-step instructions to make this recipe.
Step 1: Grate carrots.
Begin by finely grating carrots (using the fine side of a cheese grater) into a large bowl.
Step 2: Melt coconut oil.
Meanwhile, melt 2 tablespoon of coconut oil in a small saucepan on the stovetop.
Step 3: Combine ingredients (except coconut).
Combine the remaining ingredients (except the shredded coconut) to the grated carrot and add the coconut oil when it has melted and cooled slightly.
Step 4: Form balls and roll in coconut.
Mix really well and begin to form small 1½ tbsp-sized balls.
Spread about ½ cup of unsweetened shredded coconut onto a plate. Roll the balls gently in the shredded coconut to coat.
Step 5: Chill.
Place the balls on a sheet tray so that they are not touching each other. Chill in the fridge for one to two hours and enjoy!
Expert Tips
- Store your chia seeds and sunflower seeds in the fridge to prolong the shelf life and protect the healthy fats contained in these foods from oxidation.
- Use an organic lemon for the zest.
- Stir your sunflower seed butter or tahini really well. Tahini especially can be too runny if not well stirred.
- I recommend Ceylon cinnamon rather than cassia cinnamon. If you enjoy a lot of cinnamon in your oats or baked goods it’s a good idea to invest in ceylon cinnamon which is known as “true cinnamon”. Cassia cinnamon is cheaper and can contain high amounts of a compound called coumarin which has been known to cause liver damage.
- To grate the carrots, I recommend using the fine side of a box grater.
- No need to ring any moisture out of the carrots for this recipe.
Recipe FAQs
-high in fiber (1 oz contains 11 grams of fiber)
-rich source of Omega-3
-source of protein (1 oz contains 4 grams of protein)
-high in antioxidants
It is best to store chia seeds in the fridge in a light-proof container to maintain freshness. This prevents the healthy fats in chia seeds from oxidizing. You can also store chia seeds in the freezer if you use them infrequently.
Yes! Chia seeds are gluten-free. Nuts and seeds are naturally gluten-free but if you have a severe gluten allergy it’s a good idea to research to ensure the product was produced in a gluten-free facility.
Sunflower seeds are not nuts. If you have a nut allergy you may still be able to enjoy sunflower seeds. They are considered to be the fruit that sunflowers produce.
Yes, sunflower seeds are gluten-free. Nuts and seeds are naturally gluten-free but if you have a severe gluten allergy it’s a good idea to research to ensure the product was produced in a gluten-free facility.
Storage
Fridge
To store these carrot cake energy balls, place them in an airtight container and keep them refrigerated for up to one week.
Freezer
To store these carrot cake energy balls in the freezer, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen balls to an airtight container or freezer bag, and they can be stored for up to three months.
Did you make this recipe? Let me know!
Leave a review or comment below!
Recipe
No-Bake Carrot Cake Energy Balls
Equipment
- Box grater
Ingredients
- 2 carrots medium (approximately 230g)
- 1 cup rolled oats
- ½ cup sunflower seeds
- ¼ cup chia seeds
- ½ cup sunflower seed butter well stirred, can replace with tahini
- ⅓ cup pure maple syrup
- 2 tablespoon melted coconut oil
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon sea salt
- ¾ cup unsweetened shredded coconut for rolling use more if needed
Instructions
- Begin by finely grating carrots into a large bowl.
- Meanwhile, melt 2 tablespoon of coconut oil in a small saucepan on the stovetop.
- Combine the remaining ingredients (except the shredded coconut) to the grated carrot and add the coconut oil when it has melted and cooled slightly.
- Mix really well and begin to form small 1½ tbsp-sized balls.
- Spread about ½ cup of unsweetened shredded coconut onto a plate. Roll the balls gently in the shredded coconut to coat.
- Place the balls on a sheet tray so that they are not touching each other. Chill in the fridge for one to two hours and enjoy!
Notes
- Stir your sunflower seed butter or tahini really well. Tahini especially can be too runny if not well stirred.
- I recommend Ceylon cinnamon rather than cassia cinnamon. If you enjoy a lot of cinnamon in your oats or baked goods it’s a good idea to invest in Ceylon cinnamon which is known as “true cinnamon”. Cassia cinnamon is cheaper and can contain high amounts of a compound called coumarin which has been known to cause liver damage.
- To grate the carrots, I recommend using the fine side of a box grater
- No need to ring any moisture out of the carrots for this recipe
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Will F. says
I love the flavour combinations so much, as well as the consistency. I like how the maple syrup and carrots bring out a natural sweetness, and the chia seeds add some protein content! Such a great snack idea.
Christy Faber says
Yea! The carrots provide a lot of sweetness on their own so this recipe doesn't need a lot of maple syrup! Glad you enjoyed!