carrot cake energy balls

ingredients

• 2 cups shredded carrots
• 1 cup gluten free rolled oats (Bob's Red Mill or Farmer's We Know brands)
• 1/2 cup unsweetened shredded coconut
• 1 cup cashew butter
• 3 tablespoons chia seeds
• 1/3 cup maple syrup (can sub for honey)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• A pinch of salt
• Optional: 1/4 cup chopped nuts (walnuts or pecans work well)
• Optional: 1/4 cup shredded coconut for coating

method

1. Prepare the Ingredients: If you haven't done so already, shred the carrots using a grater. Measure out the rolled oats, cashew butter, honey (or maple syrup), ground cinnamon, ground nutmeg, vanilla extract, and salt.
2. Mixing: In a large mixing bowl, combine the rolled oats, shredded carrots, cashew butter, honey (or maple syrup), ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt. If you're using chopped nuts, add them to the mixture as well.
3. Mix Thoroughly: Mix all the ingredients until well combined. The mixture should have a dough-like consistency.
4. Chill the Mixture: Place the mixture in the refrigerator for about 30 minutes. Chilling makes it easier to handle and shape the energy balls.
5. Shape into Balls: After chilling, take small portions of the mixture and roll them into bite-sized balls using your hands. The size is up to you, but aim for uniformity.
6. Optional Coconut Coating: If you like, roll the energy balls in shredded coconut to add a delicious coating.
7. Store: Place the carrot cake energy balls on a plate or tray and refrigerate for at least another 30 minutes to firm up.
8. Enjoy: Once chilled, your carrot cake energy balls are ready to eat! Keep them in the refrigerator for longer storage.