Raw Carrot Cake Bliss Balls

By Chef:  Christine Wong
Posted: November 23, 2015


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This healthy recipe will definitely satisfy a craving for carrot cake, and it does it miraculously through a guiltless combination of fresh ingredients including raw pecans, carrot, dates, chia seeds, cashew butter, and a trifecta of yummy spices –  cinnamon, nutmeg, and ginger. A finishing touch of cacao powder gives the recipe a classic truffle look and feel, and adds a hint of chocolate, as well as a nice dose of flavonol antioxidants. Enjoy!


  • 1 carrot
  • 1 cup raw pecans
  • 1/4 cup raw sunflower seeds
  • 4 medjool dates, pitted
  • 2 Tbsp flax seeds
  • 2 Tbsp chia seeds
  • 2 Tbsp almond butter or cashew butter
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 3 Tbsp cacao powder, to coat


  1. Peel and roughly chop the carrots. Then, In a food processor, process the carrot into crumbs. Scoop this out into a small bowl, and set aside.
  2. Without cleaning out the processor bowl, add the, nuts, sunflower seeds, dates, chia seeds, nut butter, and cinnamon and process until the dates break down and are combined.
  3. Return the carrot crumbs and pulse a few times to incorporate into a dough.
  4. Form into balls and then roll each ball in the cacao powder to coat.
  5. Freeze or refrigerated for at least 20 minutes until ready to eat.