Carrot Cake Energy Balls

Servings: 14 balls, Prep time: 15 minutes, Calories: 135 kcal

Ingredients:

▢1 cup rolled oats

▢⅓ cup ground flaxseed

▢1 cup medjool dates , pitted (around 10 to 12 dates)

▢1 teaspoon ground cinnamon

▢½ teaspoon pumpkin pie spice

▢¼ cup coconut flakes

▢2 tablespoons agave nectar , or maple syrup

▢3 tablespoons almond butter

▢1 cup chopped carrots

▢2 tablespoons chopped walnuts

▢2 tablespoons dried cranberries , or raisins

Optional: add collagen or protein powder

Directions:

• Combine oats, ground flaxseed, dates, spices, and coconut flakes in a food processor. Pulse to combine until it resembles a coarse meal.

• Add agave nectar, almond butter, and carrots to the food processor. Pulse several times. Use a spatula to push down contents and then pulse again until carrots are in small bits. Add walnuts and dried cranberries. Pulse again to break into smaller pieces.

• Use a cookie dough dispenser to create evenly-sized balls. Use your hands to form into balls. Serve as is or roll in coconut flakes.

• Store energy balls in an airtight container in the fridge for up to 5 days.

Adapted from: https://namelymarly.com/carrot-cake-energy-balls/