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Recipe: Vegan Carrot Cake Balls Sprinkled With Shredded Coconut

Vegan Carrot Cake Balls

Preparation Time: ​15 minutes

Serves: ​20


  • 1 cup dates, pitted
  • 1 cup walnuts
  • 1 cup carrots, shredded
  • 1/2 tsp ​Ground Ginger
  • 1 tsp ​Ground Cinnamon
  • 1/4 cup  Coconut Flour
  • 1/4 cup coconut oil, melted
  • 1/2 tsp  Mixed Spice
  • 1/2 cup ​Shredded Coconut
  • 1/2 cup ​Fine Desiccated Coconut


  1. To make the base, mix dates in a food processor until it forms a paste. Break up the paste into a few chunks to spread it evenly throughout the food processor.
  2. Add the walnuts, carrots, ginger, cinnamon, coconut flour, coconut oil, mixed spice and shredded coconut into the food processor with the date paste and combine until mixed together.
  3. Place desiccated coconut in a shallow bowl or tray. Roll a tablespoon of mixture into balls and roll in the desiccated coconut. Place the coated balls onto a tray.
  4. Refrigerate the carrot cake balls for 30 minutes before serving. Any leftovers should remain in the refrigerator.

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Written by Emeric Brard


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