Raw Carrot Cake Bliss Balls


By: Meg Colvin

Recently, I decided to take a hiatus from baking. As a bit of a perfectionist, I realized I was spending a really disproportionate amount of time and money on creating and re-creating cookies and cakes and pies until each was exactly the way I wanted them.  I Have I mentioned I have a somewhat obsessive personality? Well, it gets expensive and time-consuming.

However…the other week, I was at Urth Cafe and realized that I really wanted a piece of carrot cake, or at very least, to try and re-create it.  But being the disciplined person that I am, I opted out of baking and decided to go with something raw (I understand that this is just a technicality, but luckily I got it right the first time and had all of the ingredients in my fridge and pantry already- so there)

Here’s why I think you really need to make these:

  1. They come together in minutes
  2. They’re full of antioxidants, healthy fats, and with the addition of the Moon Juice dusts, adaptogens.
  3. They have just enough natural sugar (from the dates) to burn through in a workout (and not store as fat) – so they’re great pre-pilates fuel!
  4. They’re carrot cake flavored. And taste pretty damn close. Let’s be honest; that’s the part that counts.

If I’ve convinced you to make these, here’s how you do it!

Dusted Carrot Cake Bliss Balls

  • 1/2 cup carrots (shredded)
  • 1/3 c Dang coconut chips (or regular unsweetened shredded coconut) + 1/4 c set aside
  • 1/2 cup walnuts, a few reserved + 1/4 c set aside
  • 1/3 almond meal or flour
  • 1 tbsp coconut butter
  • 4-6 soft pitted dates
  • 1 tsp vanilla extract / paste/ powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • pinch pink salt
  • pinch cloves
  • 1/2-1 packet of your favorite Moon juice dust! (Optional) I’m really into the Power Dust right now as a pre-or-post workout supplement.

Optional: raisins or goji berries

  1. Add everything except for the extra 1/4 c shredded coconut, extra 1/4 c walnuts, and raisins or goji berries to a food processor or high-speed blender and pulse until combined but not liquefied. You want these to have some texture! (I assume…maybe you don’t).
  2. Roughly chop the extra nuts and goji berries/raisins and stir into the mix using a spoon.
  3. Form dough into small balls (about 1 tbsp each, and good luck not eating it before you get to that step)
  4. If you use the Dang coconut chips (they really elevate this recipe IMO), throw them in a clean food processor until they’re in tiny pieces, and roll the balls in it to coat. Or, just roll through unsweetened pre-shredded coconut.

Note: I do most of my bliss ball recipes off the cuff so measurements can vary. If the mixture is too liquid, add more almond flour. It shouldn’t be too stiff but if they don’t hold together, add a tiny bit more coconut butter, some nut butter, maple syrup, or a splash of almond milk – any of those work!

This recipe can be doubled for a larger batch.

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