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Raw nut-free carrot cake balls

Raw Nut-Free Carrot Cake Balls

Eva Lewis
Servings 24


  • 1 cup sunflower seeds
  • 3/4 cup rolled oats
  • 1/2 cup pitted dates
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 grated carrot
  • 1/3 cup flaxseed meal
  • 1/3 cup desiccated coconut
  • 2 tbsp coconut oil


  • Add the sunflower seeds, oats, dates, cinnamon, nutmeg and coconut oil into a food processor. Blitz until the mixture forms a chunky dough.
  • Add the grated carrot, flaxseed meal and blitz until thoroughly mixed. The dough should be slightly sticky. If it isn't, add a small amount of coconut oil.
  • Roll the dough into 24 balls and then roll in the desiccated coconut.
  • Place into a baking paper lined container and put into the fridge to firm up for 30 minutes.
  • The balls can be stored in the fridge in an airtight container for up to 2 weeks.