One of my all time favourite cakes has got to be carrot cake. It’s moist, has a warm cinnamon-y kick and is beautifully sweet, what’s not to love?
The energy and bliss ball scene is still very big and has grown and grown to the point that some companies have appeared that purely specialise in making bliss balls and nothing else. When I first came across them, I thought they were one of those health fads that looked cool, but probably wasn’t worth all the hype surrounding them. How wrong I was. They’re not just for yoga bunnies and vegans they’re actually bloody good and probably one of my favourite snacks. And there’s no baking required! WINNING.
The first ones I made, with a rich chocolatey cacao flavour, were delicious and I couldn’t get enough of them (to the point that they only really lasted a day or two… a week would be pushing it). I wanted to try a new flavour though and decided to create a carrot cake version.
I’ve been testing out different versions and playing around with ingredients and have finally reached what I think is the perfect carrot cake bliss ball. I hope you’ll enjoy it (it’s certainly been well received on Instagram for its appearance alone!), but hopefully you’ll also find the taste just as satisfying, if not more! Let me know your thoughts if you decide to make them, I always appreciate your feedback!
Wishing you all a lovely weekend ! x
Carrot cake bliss balls
Ingredients
1 carrot roughly chopped
50g walnuts
50g ground almonds
100g medjool dates
3-4 dried apricots
1/4 tsp ground cinnamon
3 tbsp coconut oil
1-2 drops of vanilla extract
50g desiccated coconut
Instructions
Add the walnuts to a food processor and blitz them up until they break down. Add the chopped carrot and ground almonds and blitz until the carrot is in fine little chunks. Add the rest of the ingredients and blitz until a well combined softer consistency is achieved. Using your hands, roll out 10-12 bliss balls and place on a small baking tray. Pop them in the freezer for about half an hour. When ready, pour some desiccated coconut onto a plate and roll each bliss ball in this to coat them in coconut sprinkles. They’re ready to eat! Store them in the fridge until they are all gone!