Carrot Cake Snow Balls
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Carrot Cake Snow Balls

01.26.2016    |    
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I had no excuse not to experiment in my kitchen while snowed this weekend thanks to good ol’ #Jonas. Luckily, I planned in advance and made sure to stock my pantry with plenty of healthy ingredients I could play with during the blizzard.

The first thing on my list was this carrot cake bites recipe I tried at Nama in London. The only problem was, I vowed to give up processed sugar in 2016, so I couldn’t totally copy the delicious recipe. I’m also in the 3rd week of the Clean Program, so even “healthy” sweeteners like maple syrup, agave nectar, brown rice syrup and honey were off limits. These boundaries forced me to get even more creative.

The result? Carrot Cake Snow Balls sweetened with coconut nectar and dates, two nutritious ingredients that are raw, vegan and gluten-free. They turned out so well they’re making me think I could get used to this whole no sugar thing.

Try them and let me know what you think!

* Platter by Terrafirma.

Carrot Cake Snow Balls  

Serving: 1 dozen 1-inch balls

Total time: 15 minutes



½ cup cashews

12 pitted dried dates

½ teaspoon coconut nectar

1 ¼ teaspoons cinnamon

½ teaspoon cocoa powder

¼ teaspoon nutmeg

2 large carrots

¼ cup chopped pecans

¼ cup shredded unsweetened coconut



1. Pour shredded coconut onto a plate. Set aside.

2. Place nuts in a mini blender or food processor (I use the Cuisinart Mini-Prep Food Processor, 3-Cup) until finely ground and transfer to a medium size mixing bowl.  Set aside.

3. Place dates in a blender (I use this Vitamix) and blend until ground.  Add the ground nuts, maple syrup, cinnamon, cocoa powder and nutmeg to the dates and blend until everything is mixed together.  Scrape the sides of the blender and re-blend if needed.  Transfer mixture to mixing bowl.

4. Peel carrots and chop off one end.  Holding the un-chopped end of one of the carrots, begin shredding with a small shredder, until the carrot is too small to continue shredding.  Repeat with second carrot.  Place carrots in your mini blender and blend until ground.  Hand-mix carrots together with nut-date mixture until everything is combined.

5. Scoop one tablespoon of mixture into hands and roll into a ball between palms.  Repeat with remaining mixture.

6. Roll carrot cake balls, one at a time, into the coconut until coated.

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Vitamix Professional Series 750 Blender

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Cuisinart Mini-Prep Plus Food Processor, 3-Cup

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  • Oh these look too good! Though I kinda wanna know where that cute little plate is from to!

    Chelsey |

    • Annie Atkinson – It’s my favorite!

    • anabel_atkinson

      These are absolutely delicious. They literally are the perfect snack for any occasion. Have you tried?

  • Elizabeth Walker

    These look so good! You should do a post about the Clean Program & cleanse. I’ll be starting next week & would love a few tips.

    • Annie Atkinson

      You are?!?!?! Oh you will love it. How many days are you doing? Yes I will totally do a post on this, you are absolutely right.

    • anabel_atkinson

      I love this idea. I will definitely keep this idea for my next post. Thank you. xx

  • Oh these look SO moist and delicious. Plus carrot cake is my absolute alltime fave. AND they’re healthy(ish).

    It’s going to be a good day!!!


    • Annie Atkinson

      These are totally healthy. You can also switch out which nuts you want to use depending on your preference. I love these. Although I will say, these are high in calories, so no more than 2 a day would be best.

    • anabel_atkinson

      They are SUPER moist and delicious. They’re so healthy and SO tasty! Have you tried the recipe?

  • ilke İzmirli

    I like that. We called this ‘Cezerye’ , eat everytime 😉

    Follow ur page, look at my page.