Everyone in my immediate circle has been feeling my obsession with carrot cake lately. It started with my carrot cake pancakes, then went into carrot cake bread (recipe coming soon...) and then I whipped up these carrot cake bliss balls.
Bliss balls are an easy to make, energy dense, raw vegan snack that are super yummy. I love making bliss balls because I normally have all the ingredients on hand, and I prefer these homemade, no bake babies to their packaged counterparts.
Bliss balls are a great alternative to energy bars as you know everything that is going in them and you can control the flavor, sugar content and size!
These bliss balls are less sweet than my original bliss ball recipe, which you can find here. I have been making my own almond milk lately and have lots of leftover almond milk meat, as you can imagine. You can do a TON of things with this leftover meat, such as make nut pate, hummus, chocolate chip bars, and macaroons just to name a few. Just google "what to do with leftover almond milk meat" and you will find a million ideas.
I decided to add my leftover almond milk pulp to these bliss balls and they did a great job of making these balls way less sweet and definitely more protein and fiber rich, which is great.
They are coated with a slightly sweet maple frosting, making them for a delightful mid-afternoon or after-dinner treat. Still extremely healthy, low in sugar, and satisfying, these bliss balls may be my new favorite.
12 medjool dates, pitted
1 cup gluten free oats
1/2 cup almond milk meat (leftover meat from making almond milk)
1/2 cup desiccated coconut
1/4 cup walnuts
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cardamom
2 medium sized carrots
1 cup almond butter
1/2 cup almonds
black sesame seeds
1/4 cup coconut oil, melted
1/4 tsp sea salt
2 tbsp real maple syrup
Place all the ingredients for the balls into a blender or food processor. Blend or process until everything is fully mixed together. Dough should reach a sticky consistency that is easily moldable.
Place your toppings into 3 separate small plates.
Roll the dough into balls. Then, roll your balls through the toppings and place them on a piece of parchment paper on a baking tin. Place in freezer for one hour.
Melt the coconut oil for your frosting in a heat-proof bowl. Mix in the maple syrup and sea salt and stir well.
Place toothpicks into your bliss balls and dip them into the coconut oil mixture. Place your balls back on the parchment paper to dry, and then continue to dip until you've reached a desired level of frosting.
Keep frozen for up to 2 months. Enjoy!