These Almost-Raw Carrot Cake Bliss Balls are a bite-sized celebration of wholesome indulgence. Packed with the natural sweetness of carrots, the warmth of cinnamon, and the crunch of nuts, they’re a perfect balance of chewy and satisfying. Ready in just 15 minutes, they’re a quick treat that feels like a little slice of dessert heaven.
Each bliss ball is a burst of creamy texture from dates and a hint of zesty freshness from orange zest. They’re not only delicious but also packed with nutrients, making them an ideal snack or guilt-free dessert. Whether you’re craving something sweet or need a boost of energy, these little bites deliver flavor and joy in every mouthful.
Ingredients for Almost-Raw Carrot Cake Bliss Balls
- 1 cup raw hulled sunflower seeds
- 1 cup unsweetened shredded coconut (plus ⅓ cup for rolling, optional)
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 12 soft Medjool dates, pitted (soak in warm water for 10 minutes if they’re dry)
- ⅔ cup chopped carrots (finely chopped for easier blending)
- 2 teaspoons maple syrup (adjust to taste; substitute with honey or agave if preferred)
Step-by-Step Instructions
- In a food processor, combine the sunflower seeds, 1 cup shredded coconut, cinnamon, and sea salt. Pulse until the mixture becomes a fine, crumbly meal.
- Add the pitted dates and chopped carrots to the processor. Pulse until the mixture sticks together and forms a dough-like consistency.
- Taste the mixture. If you prefer it sweeter, add more maple syrup, 1 teaspoon at a time, and pulse to combine.
- Check the texture: If the mixture is too dry, add a bit more maple syrup. If it’s too moist, add a tablespoon of shredded coconut or chill in the fridge for 20 minutes to firm up.
- Use a tablespoon to scoop the mixture, then roll it between your hands to form 1-inch balls.
- If desired, roll each ball in the remaining ⅓ cup shredded coconut to coat the outside.
- Store the bliss balls in an airtight container in the fridge for up to 5 days. Enjoy chilled!
Perfect Pairings: Sauce and Topping Ideas
These bliss balls are delicious on their own, but you can elevate them with a drizzle of cashew cream or a dollop of coconut yogurt. For a touch of indulgence, try dipping them in melted dark chocolate and letting it set in the fridge. A sprinkle of chopped nuts or a dusting of cocoa powder can also add a fun twist!
Smart Storage: Keep Them Fresh and Ready
Store your bliss balls in an airtight container in the fridge for up to 5 days. If you’d like to keep them longer, they freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 2 months—just thaw at room temperature for 10 minutes before enjoying.
Quick Swaps: Recipe Variations to Try
Feel free to get creative with this recipe! Swap sunflower seeds for almonds or walnuts, or use raisins instead of dates for a different sweetness. You can also experiment with spices like nutmeg or cardamom for a unique flavor profile. For a nut-free version, replace the seeds with rolled oats—they work just as well!
Time-Saving Tips: Prep Like a Pro
To save time, pre-soak your dates in warm water for 10 minutes if they’re dry—this makes them easier to blend. You can also chop the carrots in advance and store them in the fridge. If you’re making a double batch, consider using a cookie scoop to portion the mixture quickly and evenly.
Equipment Guidance: Tools for Success
A food processor is essential for this recipe to achieve the right texture. If you don’t have one, a high-powered blender can work, though you may need to scrape down the sides more often. For rolling the balls, keep a small bowl of water nearby to dampen your hands—this prevents the mixture from sticking and makes shaping a breeze!
Almost-Raw Carrot Cake Bliss Balls
Equipment
- food processor
Ingredients
- 1 cup raw hulled sunflower seeds
- 1 cup unsweetened shredded coconut + ⅓ cup for rolling
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 12 soft Medjool dates pitted and soaked if they’re very dry
- ⅔ cup chopped carrots
- 2 teaspoons maple syrup more to taste
Instructions
- In a food processor, combine the sunflower seeds, 1 cup shredded coconut, cinnamon and salt and pulse until it becomes a fine meal.
- Add the dates and carrots and pulse until the mixture combines and sticks together.
- Taste and add more maple syrup if you would like your bites sweeter.
- If the mixture is too dry, add more maple syrup; if it’s too moist, add more coconut and/or let the mix chill in the fridge for 20 minutes to firm up.
- Use a tablespoon to scoop the mixture, then use your hands to roll it into approximately 1-inch balls.
- Roll in the remaining coconut to coat the outside, if desired.
- Store in the fridge in an air-tight container for up to 5 days.