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Coconut Carrot Bliss Balls

By Tia Ohm

Did you need a carrot recipe for Easter this weekend? We thought so. These coconut carrot bliss ball snack bites (or orange date balls as my nephew says) are quite tasty, and not too sweet at all! Unlike our other date ball recipes, this only uses two dates, and is filled will chopped carrots and nutty goodness. When you have kids that are a little bit too obsessed with date balls, then this recipe is a great replacement. Who am I kidding? Whether you have tried date balls in the past or not, this recipe is a nice place to start.

Coming out of winter and into the blooming of spring, we tend to crave lighter snacks and spices, brighter colors, and fresher flavors. Here we used ginger and cardamom instead of the heavier cinnamon and nutmeg spices of winter. Make as a snack for you and your kids throughout the day, or call them a “treat” for after dinner because these little bites really are just that. These balls are a friendly recipe great for just about everyone. Use your favorite nuts or throw in some seeds if you’d like. Roll in coconut flakes, or try using hemp hearts or chia seeds for some fun alternatives.

These are best kept in the fridge for up to a couple weeks, though I’ll bet you won’t have trouble getting rid of them.


What You’ll Need:

  • 1/2 cup chopped, raw carrot (about 2 medium-sized carrots)
  • 1 cup nuts (we used half almonds and half cashews)
  • 1/4 cup coconut oil
  • 2 dates, pitted
  • 1 tsp vanilla
  • 1/2 tsp ground ginger powder
  • pinch cardamom
  • sea salt
  • unsweetened, raw coconut flakes for rolling

What to Do:

  1. Blend up carrots in food processor and transfer to separate bowl.
  2. Add nuts to food processor and blend until still a bit chunky, but not too large or you won’t be able to roll them easily.
  3. Add back in the chopped carrots as well as the remaining ingredients and blend until the mixture turns into a dough ball.
  4. Roll into balls and cover in coconut flakes.
  5. Keep refrigerated

Makes about 10 bliss balls 

Recipe inspired by Twist of Lemons