Kids Carrot Cake Energy Balls
Rebecca Gawthorne - Dietitian & Nutritionist cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Ms McJane on SeeMeCook
A simple no-bake snack that packs veggies and fiber into a kid-friendly lunchbox treat. These energy balls taste like carrot cake and are perfect for meal prepping.
- Time
- 15 minutes
- Equipment
- Blender
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 140 g
- 85 g
- 1 g
- 1 g
- 290 g
- 120 g
- 40 g
- 45 g
Weights are estimates. Together, the ingredients weigh about 720 g before cooking, which is about 60 g per serving.
Steps
Place the sunflower seeds, 1 cup of coconut, cinnamon, and a pinch of salt into a high-speed blender.
Blitz or pulse the mixture until a flour-like texture forms.
Add the pitted Medjool dates, diced carrots, and maple syrup to the blender.
Pulse until the mixture is well combined and holds together.
Scoop the mixture out and roll into 12 even-sized balls.
Roll each ball in the remaining 1/2 cup of coconut to coat thoroughly.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. For lunchboxes, pack chilled from the fridge into an insulated lunchbox. If frozen, transfer to the fridge the night before to defrost.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 218
- Protein
- 4 g
- Carbs
- 26 g
- Fat
- 13 g
- Fiber
- 5 g
Where the calories come from
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