Today is my last post as part of the Easter Week with “Holiday Fun with our Blogging Friends.” This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up! I’ll be taking the Holy Weekend off from my computer and spending it with my family and friends.
Our brunch menu consists of those Carrot Cake Cinnamon Rolls I shared with you yesterday, eggs, and bacon. Our dinner menu will be my Parmesan Pork Tenderloin, a corn and green bean casserole from one of my cookbooks, and some crescent rolls on the side. For dessert, as is tradition, I’ll be making my grandmother’s Easter Pound Cake in her lamb mold.
To round out my carrot cake related offerings this week I provide you with a healthy option. These energy balls even qualify as raw vegan (assuming you leave off the drizzle of cream cheese icing)!
If you love carrot cake, you absolutely must stop everything you’re doing and make these energy balls. You won’t feel guilty in the slightest indulging in a couple.
Firecracker helped me make them – aka he dumped ingredients into and pushed the buttons on the food processor – so he knew there were a bunch of carrots in these treats. Even if I called it a cookie he wouldn’t actually try a bite.
Treat on the other hand, inhaled two of them with his lunch! He had two more of the bunch later in the week, too.
I brought them to Bible study, as I knew one of the moms follows a raw vegan diet. I brought that Caramel Apple Dip as planned, but as we’d made these carrot cake bites the day before, the lightbulb went off and I knew I had to leave cream cheese icing off half of them. They were greatly approved and appreciated.
You can customize these balls to suit your tastes, too. Use any nut you like and any nut or seed butter in your pantry. I actually used a honey sunflower butter!
Carrot Cake Energy Balls
- 3 carrots, peeled and sliced
- 6 Medjool dates, pitted and halved
- 1/2 C pecans
- 1 tbsp sunflower butter
- 1 C quick oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/8 tsp salt
- cream cheese icing (optional)
- Pulse carrots in a food processor until finely shredded. Remove and set aside.
- Place the dates and pecans in the food processor and pulse until combined. Return the carrots to the food processor along with the remaining ingredients. Pulse until the mixture starts to come together.
- Form into balls. If the mixture is too thin, add a little more oats; if it’s too dry, add a little extra sunflower butter.
- Optional: Thin out the icing with milk. Drizzle over the energy balls.
- Store in refrigerator up to a week.
*This recipe is adapted from http://www.superhealthykids.com/no-bake-carrot-cake-bites/*
Be sure to check out these other Easter recipes:
Baked Eggs with Tomatoes by A Day in the Life on the Farm
Hot Cross Buns by A Kitchen Hoor’s Adventures
Classic Peanut Butter Confetti Bars by Making the Most of Naptime
Easter Muddy Buddies by Family Around The Table
Honey Cinnamon Quick Bread by Amy’s Cooking Adventures
Linda’s Famous Carrot Cake by Cooking With Carlee
Mini Easter Cheesecake Bites by Hezzi-D’s Books and Cooks
In case you missed them, here are the #EasterRecipes from the first half of the week:
Deviled Ham Bites by A Kitchen Hoor’s Adventures
30 Minute Dinner Rolls by Amy’s Cooking Adventures
Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
Easy Citrus Ham by Jolene’s Recipe Journal
Sausage and Vegetable Strata by A Day in the Life on the Farm
Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
Strawberry “Carrots” by Family Around The Table
Easter Malted Milk Dip by Hezzi-D’s Books and Cooks
Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee
Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime
Italian Easter Bread by Palatable Pastime
Carrot Cake Pancakes by Sew You Think You Can Cook
Torta Salata Pasquale by A Day in the Life on the Farm
Dill Roasted Radishes by A Kitchen Hoor’s Adventures
Roasted Parmesan Asparagus by Family Around The Table
Praying Arm Pretzels by Amy’s Cooking Adventures
Creamy Coconut Mini Tarts by Making the Most of Naptime
Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
Cinnamon Crescent Rolls by Tip Garden
Individual Easter Breads by Cooking With Carlee
Tomato Asparagus Quiche by Caroline’s Cooking
Peeps Whoopie Pies by Palatable Pastime
Rosemary Garlic Herb Rib Roast by Family Around The Table
Honey butter Peas and Carrots by Jolene’s Recipe Journal
Pea and Pasta Salad by A Kitchen Hoor’s Adventures
Roasted Eggplant Salad by A Day in the Life on the Farm