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Golden Fig Carrot Cake Energy Balls
Snack on healthy golden fig carrot coconut energy balls. Or, go decadent and dip the carrot cake energy balls in cream cheese frosting.
Servings: 15
Ingredients
Carrot Cake Energy Balls
- 1/4 cup orange juice
- 1/4 cup water
- 6 ounces Orchard Choice or Sun-Maid California Golden Dried Figs , stems removed (plus reserve 1 whole fig to use as garnish, optional)
- 1 ounce unsweetened coconut flakes
- 3 ounces pecans (plus 1/2 ounce for garnish, optional)
- 1/4 teaspoon ground cinnamon
- Dash ground nutmeg
- 1/4 teaspoon kosher salt
- 2 ounces grated carrot (about 1/3 cup)
- 1/4 cup refined coconut oil , melted
Honey Cream Cheese Frosting
- 4 ounces room temperature cream cheese
- 2 tablespoons honey
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Simmer orange juice and water. Pour the juice off-heat over the golden figs in a bowl, rehydrating them for 10 minutes. Drain and discard the juice.
- Meanwhile, toast the coconut flakes and pecans until fragrant. Transfer them with the figs to the bowl of a food processor outfitted with a steel blade. Process them to fine crumbs. Add in the carrot, coconut oil and kosher salt. Pulse until clumpy. Using a tablespoon, roll out 15 energy balls. Place them on a parchment-paper lined rimmed baking sheet. Set aside. Chill for 1 hour.
- Beat the cream cheese on medium speed until fluffy, about 2 minutes. Beat in the honey, milk, and vanilla for another 2 minutes.
- Finely chop 1/2 ounce of pecans and 1 Golden Fig to use as garnishes.
- Dip each energy ball into the cream cheese frosting and place back on the parchment. Sprinkle the tops with the chopped pecans and fig. Chill for 2 hours in the refrigerator.
Notes
Recipe and photos by Annelies Zijderveld