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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.
Prep Time15 mins
Cook Time2 hrs
Course: Snack
Keyword: carrot cake energy balls, Carrot coconut energy balls
Servings: 15


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


  • 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.  


Recipe and photos by Annelies Zijderveld