No-bake carrot cake bliss balls—dates, walnuts, oats and warming spices for a vegan, portable, naturally sweet snack.
# Ingredient List:
→ Base
01 - 1 cup raw walnuts
02 - 1 cup rolled oats (use certified gluten-free if necessary)
03 - 1 cup pitted Medjool dates (about 10–12)
04 - 1/2 cup finely grated carrot (about 1 medium)
→ Spices & Flavor
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/8 teaspoon ground ginger
08 - 1/4 teaspoon sea salt
09 - 1 teaspoon pure vanilla extract
→ Optional Mix-ins
10 - 1/3 cup unsweetened shredded coconut
11 - 1/4 cup raisins
12 - 1/4 cup chopped pecans or additional walnuts
# How to Make:
01 - Place the walnuts and rolled oats in a food processor and pulse until they reach a fine, crumb-like texture.
02 - Add the pitted dates, grated carrot, cinnamon, nutmeg, ground ginger, sea salt, and vanilla to the processor and blend until the mixture begins to clump and form a sticky mass.
03 - If the mixture appears dry or fails to hold together, add 1 to 2 teaspoons of water and pulse again until the dough is cohesive but not wet.
04 - Transfer the base to the processor or a bowl, add shredded coconut, raisins, and chopped nuts if using, and pulse or fold briefly to distribute them evenly without overworking the mixture.
05 - Scoop tablespoon-sized portions of the mixture and roll between your palms to form uniform balls, pressing gently to compact each one.
06 - For a decorative finish, roll each ball in additional shredded coconut or finely chopped nuts to coat the exterior.
07 - Place the balls in an airtight container and refrigerate for at least 30 minutes to firm. Store refrigerated up to 1 week or freeze for up to 2 months.
