Carrot Cake Bliss Balls


  • 1 cup of cashews
  • ¾ cup rolled oats (or Quinoa Flakes for GF option)
  • 10 medjool dates, deseeded (or, soak 1/2 cup dried dates in boiling water then drain)
  • 2 x Tbsp of melted coconut oil or apple sauce
  • 40g of Vanilla Protein Powder
  • ½ x tsp Cinnamon
  • ¼ x tsp Nutmeg
  • Optional: ¼ x tsp cloves
  • 1 cup grated carrot (~2 small or 1 large carrot)
  • ½ cup finely chopped walnuts or pecans
  • Shredded or desiccated coconut, to coat


  • Place the cashews, oats, dates, sauce, protein and spices to the food processor or stick blender. Blitz until all the nuts are crushed and the mix forms a dough.If too runny, add some coconut or if too dry add 1-2 tbsp of water.
  • Place the dough in a bowl and stir through the carrot and pecans (may need to use hands to make sure it is evenly dispersed in the mix).
  • Pour coconut in a small bowl.
  • Roll dough into teaspoon sized balls and then coat with coconut.
  • Place in a container and set in the fridge for at least 30mins (good luck waiting that long to try one!!). Also able to keep in the freezer.