Carrot & oat balls

1 March, 2017

These raw carrot and oat balls are good for a naturally sweet treat, but still contain plenty of fibre, vitamins and minerals.  Great for packed lunches, this recipe can easily be doubled and the balls keep in the fridge for around 5 days.

Carrot & oat balls


  • 100 Grams
  • 100 Grams
    Carrots, cut into small chunks
  • 2 Tablespoons
    Coconut oil
  • 1 Tablespoon
  • 1/2 Teaspoon
  • 1/2 Teaspoon
    Ground ginger
  • Dessicated coconut (optional)


  1. In a food processor, blitz the oats and carrots for 3-5 seconds. Add the coconut oil, honey, cinnamon and ginger and process for 15 seconds at a medium speed, until the oats and carrots are broken into small fragments and are well combined.

  2. Leave to chill in the fridge for 30 minutes or more.

  3. Take dessert spoon sized amounts of the mixture and roll into balls in the palm of your hand. Either serve them as they are, or roll in desiccated coconut. Keep refrigerated.


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