Carrot Cake Bliss Balls

4.9 from 12 votes

Author: Sarah Cobacho Published: July 17, 2023

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Hand holding a half-bitten Carrot Cake Bliss Ball with the plate in the background.

I adore anything with a carrot cake flavor, and these Carrot Cake Bliss Balls are no exception. They embody my perfect idea of a snack. Initially, their taste is incredible; the spices of carrot cake, blended with carrots and naturally sweetened with dates, are divine in every bite. You could easily forget they contain veggies. They offer a convenient energy boost when needed and are crafted with nutrient-dense ingredients that focus on healthy fats, including omega-3s and minerals. Each ball provides 2 g of fiber and 3 g of protein. Perhaps the best part is their preparation time: they take less than 15 minutes to make. With all ingredients combined in a food processor, they are the most delicious and fuss-free snack to include in your meal prep.

Carrot Cake Bliss Balls on a plate with a light background.

Why This Recipe Works

  • Quick and easy to make with pantry ingredients, and just 15 minutes from start to finish.
  • Nutritious ingredients that offer both flavor and nourishment.
  • Perfect for a snack on the go, providing a good energy boost.
  • Nut-free option available for those with allergies. They are also gluten-free and vegan.
  • They’re delicious and the perfect sweet snack to meal prep ahead of time!

Ingredient Notes

Ingredients for Carrot Cake Bliss Balls neatly arranged with labels.
  • Rolled Oats: A great source of complex carbohydrates and fiber, perfect for energy. If necessary, use gluten-free oats.
  • Medjool dates: Naturally sweet and sticky, they help to bind the balls.
  • Hemp seeds: Packed with protein and omega 3’s, they add a nutritional punch.
  • Carrots: Delicious and budget-friendly, carrots provide vitamins A and C to support the immune system and are also great for eye health.
  • Spices: Cinnamon, nutmeg, and ginger offer the classic carrot cake flavor, and antioxidant properties.

Step-By-Step Instructions

To a food processor, add the oats, carrots, hemp seeds, Medjool dates, raisins, cinnamon, nutmeg, ginger, and almond butter. Process until everything is finely chopped. Divide the mixture into portions and roll each into a ball. If using, roll each ball in desiccated coconut. Allow the bliss balls to set in the fridge for a couple of hours to firm up, and enjoy!

Food processor with Carrot Cake Bliss Ball mixture.

Variations and Tips

  • For a nut-free version, replace almond butter with sunflower seed butter.
  • Replace ¼ cup of oats with protein powder for a protein boost.
  • Sesame seeds can be used instead of hemp seeds.
  • Store in an airtight container in the fridge to keep them fresh for five days.
  • If you want to make sure all your balls are the same size, the trick is to weigh them before rolling.
  • If you love carrot cake flavor as much as I do, make sure to try my Carrot Cake Baked Oats, Carrot Cake Overnight Oats, or Carrot Cake Sheet Pan Pancakes; they are all delicious and made to meal-prep!

Why You’ll Love These Carrot Cake Bliss Balls

  • Yummy
  • Nutritious
  • Easy
  • Quick
  • Healthy
A plate full of Carrot Cake Bliss Balls rolled in shredded coconut.
Hand holding a half-bitten Carrot Cake Bliss Ball with the plate in the background.

Carrot Cake Bliss Balls

4.9 from 12 votes
Favorite
These Carrot Cake Bliss Balls are a delightful, easy-to-make afternoon snack. Made with wholesome ingredients, they provide an energy boost and satisfy your sweet tooth.
Sarah Cobacho (plantbaes.com)
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Prep Time15 minutes
Total Time15 minutes

Video

Equipment

Servings 22

Ingredients

  • 1.5 cup (120 g) oats
  • 2 (250 g) medium carrots- about 9 oz - peeled, and roughly chopped
  • ½ cup (100 g) hemp seeds
  • 5 (75 g) Medjool dates - pited
  • 3 tbsp (27 g) raisins
  • 1.5 tsp (3 g) ground cinnamon
  • ½ tsp (1 g) ground nutmeg
  • ½ tsp (1 g) ground ginger
  • 2 tbsp (32 g) almond butter
  • ⅓ cup (25 g) finely shredded coconut - optional, for rolling

Instructions

  • To a food processor, add the rolled oats, carrots, hemp seeds, Medjool dates, raisins, cinnamon, nutmeg, ginger, and almond butter. Process for 2 to 3 minutes until everything is finely chopped (refer to video for visual cue).
  • Divide the mixture into 22 portions and roll each into a ball shape. If using, roll each ball in desiccated coconut.
  • Allow the bliss balls to set in the fridge for a couple of hours to firm up, and enjoy!
Nutrition Information

Per Serving/Portion

Calories 82kcalCarbohydrates 11gProtein 3gFat 4gSodium 9mgFiber 2gVitamin A 95IUVitamin C 1mgCalcium 23mgIron 1mg

FAQ

How long do these bliss balls last in the fridge?

These bliss balls can be stored in the refrigerator in an airtight container for up to 5 days.

Can I use regular dates instead of Medjool dates?

Regular dates can be used, but if they are not as soft, soak them in hot water for 10 minutes before using.

Are these bliss balls gluten-free?

Yes, they are; use gluten-free certified oats if necessary.

Can I add protein powder to these bliss balls?

Absolutely! You can add a scoop of your favorite plant-based protein powder to the mixture before rolling them into balls.

Are these bliss balls vegan?

Yes, all the ingredients used in these Carrot Cake Bliss Balls are plant-based and vegan-friendly.

What can I use instead of hemp seeds?

Sesame seeds are an excellent alternative to hemp seeds and will still provide a calcium boost.

Are these bliss balls suitable for kids?

Yes, they are a great, healthy snack for kids, but always check for potential allergens. To make them school-friendly (aka nut-free), swap almond butter for sunflower seed butter or tahini.

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4.92 from 12 votes (3 ratings without comment)

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Featured Comment

Paula says:

“My sisters and I loved these as a special treat! They turned out exactly as pictured-how often does that happen?! Love!”

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45 Comments

  3. Hi Sarah…could you sub the oats with ground almonds (for coeliac) or what do you suggest?

    Sara 🙂

    Reply

    1. I have not tried but I think it could work, maybe a bit of quinoa flakes too?

      Reply

  4. Hello, made these and they are delish! Just wondering if I can freeze them? Thanks!5 stars

    Reply

  5. Can I use a blender instead of a food processor? If so, any idea on how long to blend?

    Reply

    1. I have not tried, but I would grate the carrots ahead of time if you give it a go. It might be a bit more work (going slow and scraping down the sides) but it might be possible 🙂

      Reply

    1. Hey Daisy, I’m not sure what you mean, there is no flour in this recipe 🙂

      Reply

  7. Hi Sarah, I love your recipes and I’m looking forward to try this one. Do you think I could freeze these? Not sure if we’ll eat the 22 in five days…
    Thank you 🤩!

    Reply

    1. Thanks so much lovely! I have not tried to freeze this one, my partner love them so much, they never last long enough 😅 You can adjust the serving size just above the ingredient list to make less 🙂 hope you love them!

      Reply

  8. Nat here again. I did also leave out the raisins as I don’t like them. But surely that wouldn’t have made too much of a difference to the texture??

    Reply

    1. Hey Nat, you could try using less peanut butter and dates if you want a firmer texture. The texture varies between brands of peanut butter and freshness of dates so that could play a part 🙂

      Reply

  9. Hi Sarah. These taste lovely ( I added half Tbsp brown sugar for a bit of extra sweetness).
    I did find that even after leaving them in a glass container in the fridge all day, the texture didn’t firm up as I expected. Any suggestions?4 stars

    Reply

  10. Hi, I don’t have a food prosessor🥹but I do have immersion blender and food blender,which one would work better?

    Thank you🫶🏻

    Reply

    1. Probably the blender if it’s high speed, I’d recommend using quick oats, pre-shredding the carrots, and soaking the dates in hot water. Go slow and scrap the side of the blender as you go.

      Reply

  12. I am assuming just one is a serving? I find the nutritional info, but not the actual serving size. Am I missing it? Thank you in advance!

    Reply

    1. The serving size is just above the ingredient list 🙂 In this case it makes 22 balls 🙂

      Reply

  13. Can I substitute peanut butter? How would it alter the nutrition?

    Reply

    1. Yes peanut butter, or any nut butter would work well here. It might change the taste a bit as almond butter is a little more neutral. Nutrition wise, it’s quite similar, peanut butter has a little more protein than almond butter. Let me know if you try it 🙂

      Reply

  14. Hi! I’d really like to try these but I just don’t like dates. I’ve tried them in different recipes and can’t help it, I just don’t like them. Is there anything I could replace them with?

    Reply

    1. I think dry apricot could be lovely in here, or another dry fruit maybe?

      Reply

  15. I don’t see the amount of sugar per serving. Can you please provide this data? Thanks.

    Reply

    1. Sugar is 5 g. No refined or added sugar 🙂 If you want to lower it, swapping the dates for dry apricots would take it to 3 g. Let me know if you try them 💚

      Reply

  16. I really want to try these. What can I sub for the hemp seeds? They don’t digest well for me.
    Thanks for great recipes

    Reply

    1. Hey Cathy, I have not tried yet but someone just mentioned on Instagram using sesame seeds instead of hemp seeds, I think that would work well. Let me know if you try it 🙂

      Reply

      1. I just made them and replaced the hemp seeds with slivered almonds . That worked great ! 🙂
        My husband really likes these . ☺️

        Reply

      2. Easy.peasy and nuticious AND delicious recipe. Instead ofhe carrot,bI used pumpkin, and partly I covered the bliss balls with grinded pistaches instead of coconut.5 stars

        Reply

      1. My sisters and I loved these as a special treat! They turned out exactly as pictured-how often does that happen?! Love!5 stars

        Reply

        1. Oh I’m so happy to hear that! Thanks for letting me know 💚

          Reply