Snack on healthy golden fig carrot coconut energy balls. Or, go decadent and dip the carrot cake energy balls in cream cheese frosting.
Keyword: carrot cake energy balls, Carrot coconut energy balls
Carrot Cake Energy Balls
6ouncesOrchard Choice or Sun-Maid California Golden Dried Figs, stems removed (plus reserve 1 whole fig to use as garnish, optional)
1ounceunsweetened coconut flakes
3ouncespecans(plus 1/2 ounce for garnish, optional)
2ouncesgrated carrot(about 1/3 cup)
1/4cuprefined coconut oil, melted
Honey Cream Cheese Frosting
4ouncesroom temperature cream cheese
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.