I haven’t really bought into the whole energy ball idea.
For starters, I’m anti-snacking – I’d much rather my family brought a good appetite to their meals.
Secondly, energy balls always seem to contain nuts, which rules them out for school lunches. In any case, they also seem to require storing in the fridge (or what, they melt?)
Thirdly, I’d rather eat the nuts, dates and whatever as they come, without first blitzing them into sticky mush.
That said, these carrot cake bliss balls from the Love and Lemons website intrigued me. They are nut-free, and I had all the ingredients to hand, so I whizzed up a batch.
While they’re pretty tasty, they didn’t make me think “carrot cake” – but maybe calling them “carrot cake bliss balls” set up unrealistic expectations. When my older daughter tried one, the first thing she said was, “These taste like carrot cake!”
So I’m calling mine “carrot and sunflower seed energy balls” – under-promise and over-deliver…;-)
Carrot and sunflower seed energy balls
- 1 cup raw, hulled sunflower seeds
- 1 cup shredded coconut
- 2/3 cup grated carrot
- 1/2 cup soft, pitted dates
- 1/2 tsp ground cinnamon
- a pinch of salt
- 1 tsp maple syrup (or more, if needed)
- Combine all the ingredients in the bowl of a food processor.
- Pulse until the mixture clumps together, adding a bit more maple syrup if needed.
- Chill the mixture for half an hour, then roll into walnut-sized balls.