This carrot vegan dessert recipe is an hybrid between a cake pop and an energy ball. It’s part of the vegan desserts I do often, as it’s easy and quick to make while relatively healthy.
I posted the original recipe at the end of this blog post. In this adapted version, I added vegan cream cheese frosting to make the ingredients bind better together and add sweetness.
So here’s the recipe for those carrot energy ball aka raw cake pops.
- 1 cup of peeled shredded, raw carrots
- 1/2 cup of coconut flakes
- 1/3 cup of salted, roasted almonds
- 1/3 cup of fresh dates
- 1/3 cup of vegan cream cheese frosting
- 1 tsp of vanilla
- 1 tsp of cinnamon
- Blend the almonds and the date in a food processor to create the smallest chunks possible.
- In a bowl, combine the rest of the ingredients with the almonds and date blend. Mix thoroughly.
- Create small balls of around 1 1/2 inch diameter. You can keep as is or put the ball on a stick for a cake pop style.
- Put in the fridge until you serve!
Amount Per Serving: Calories: 60Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 30mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 0g
The food processor you see in the video for this carrot dessert recipe is from Kocbelle.
For the frosting, I used this Miss Jones Baking Organic Buttercream Frosting.
Psst: I was inspired to do this recipe from Sina at The Vegan Heaven. In her version, there isn’t any vegan cream cheese, but I added it to bind the elements together and have more of a dessert-like cake pop. I hope you can try and appreciate!
Check out those chocolate chickpea clusters which are perfect to accompany your vegan creamy cake pops.