Carrot Cake Bliss Balls
Sweetened with maple syrup and stevia these carrot cake bliss balls are a great low carb, refined sugar free snack. Just mix, roll and eat!
Servings 12
Ingredients
- ½ cup grated carrot
- ½ cup almond meal
- ½ cup desiccated coconut
- ⅓ cup collagen
- ¼ cup coconut flour
- ¼ cup stevia
- ¼ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp salt
- ¼ cup maple syrup
- 2 tbsp coconut oil
- ½ tsp vanilla extract
Coating
- 60 grams white chocolate
- ½ tsp coconut oil
- 8 walnut pieces
Instructions
- Combine almond meal, coconut, coconut flour, collagen, stevia and spices in a food processor until well combined.
- Add the grated carrots, maple syrup, coconut oil and vanilla extract and mix again.
- Transfer the batter into a mixing bowl and use your hands or a cookie scoop to form 12 balls.
- Roll each ball to desired size and shape and placed on a lined tray or plate. Follow instructions to decorate or to transfer to the fridge to set until firm.
Topping
- Place carrot cake bliss balls in the freezer for 20 minutes.
- Melt white chocolate with coconut oil and carefully dip each bliss ball in the mixture.
- Top with walnut pieces and place in the fridge to set.
Notes
Use any type of chocolate or nut to decorate the carrot cake bliss balls.
Store in the fridge for up to five days.
