Carrot Cake Bliss Balls

These sweet, but not too sweet, bliss balls take all the delicious flavours we love from carrot cake, and pack it into a raw treat.  While they are made from nourishing, wholesome ingredients, it’s important to realise they are energy-dense which means its best to enjoy a couple, and leave it there.

These make approximately 35 and can be stored in the fridge for 4-5 days (if they last!)


3 ½ cups (400g) Walnuts (or Pecans)

20 Fresh Dates, Pitted

2 (160g) large carrots, shredded

1 ½ cups (120g) almond meal

1 teaspoon Ground Cinnamon

½ teaspoon Ground Nutmeg

½ Teaspoon Ground Ginger


  1. Place nuts in a food processer, and blend until finely chopped (slightly chunkier than almond meal). Remove 1.5 cups and keep aside for later.
  2. Add dates, carrot, almond meal and spices. Blended until combined into a soft mixture.
  3. Roll tablespoons of the mixture into balls, and roll into the walnut to create an outer layer.
  4. Keep cold, or if you are going to picnic you can freeze the balls and so they defrost but stay cold while out.

Note:  This is a softer style bliss ball, but to make it a drier mixture simply add more nuts or almond meal to the mixture.


Per serve (1 Ball)

133 Cal | 2.6g Protein | 2.3g Fibre | 0.6g Sat Fat | 7.6g Carbohydrates | 4mg Sodium

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