So…let’s talk fat balls. Have you heard of them before? I feel like I started seeing them everywhere a handful of months ago*, and I have to admit my initial reaction involved an eye roll. I pictured a greasy snack ball coated in oil and I wanted nothing to do with it. Cue a month or so ago when I overhauled my diet to include less sugar and refined carbs and yes—more quality fats—and fat balls started to sound like something I might want to try.**
*I just re-read this and OMG, what is even happening with this post?! lol
**Yep, still talking about fat balls the food. bahaha
Firstly, let’s squash my initial reaction that fat balls = greasy. That’s thankfully not the case. Fat balls are more like the Larabar-type snacks we’ve all been eating for years, but with a much higher proportion of nuts and seeds to dates. This makes them higher fat, higher protein, and a lot lower in sugar (even if it was “natural” sugar to begin with). They’re also high calorie and extremely filling. Truly, one or two is likely all you’ll want to eat in one sitting.
I’ve since experimented with a few different fat ball flavors, and the one I’m currently digging is carrot cake! I’m obsessed with all things carrot cake (cupcakes, muffins, breakfast cookies…it never gets old for me) and I love these carrot cake fat balls because they satisfy my cravings in a really healthful, blood-sugar-balancing sort of way. They’re made from carrots, coconut, cashews, walnuts, sunflower seeds, chia seeds, and almond butter, spiced with cinnamon and ginger, and sweetened with only a few medjool dates and some sweet potato purée. Aaron thinks they taste like a cross between carrot cake and gingerbread.
These take 15 minutes max to whip up and they’re great as a mid-morning or afternoon snack, post-workout treat, or even as a quick grab-and-go breakfast. One batch makes about 25 balls, which keep for a week in the fridge or a month in the freezer. I store ours in the freezer, then defrost a couple at a time as needed (3-5 minutes at room temperature does the trick).
If nothing else, you have to admit that saying “fat balls” is fun, right? (We’re 30+ going on 12 over here…many a ball joke was uttered during this photoshoot.) 😉
- 1 cup unsweetened shredded coconut, plus extra for rolling
- ½ cup raw cashews
- ½ cup raw walnut pieces
- ¼ cup roasted salted sunflower seeds
- 1 tablespoon chia seeds
- 2 teaspoons ceylon cinnamon
- 1 teaspoon ground ginger
- scant ½ teaspoon sea salt
- 1 cup thinly sliced carrots
- ⅓ cup unsweetened creamy almond butter
- ¼ cup sweet potato purée
- 3 soft medjool dates, pitted
- 2 tablespoons melted coconut oil
- To the bowl of a food processor fitted with the S blade, add the shredded coconut, cashews, walnuts, sunflower seeds, chia seeds, cinnamon, ginger, and salt. Pulse until a fine meal forms (similar to an almond flour texture).
- Add the carrots, almond butter, sweet potato purée, dates, and coconut oil. Pulse until chunks of carrots are no longer visible and the mixture forms a ball on the blade. (The dough will be sticky, so you'll need to scrape down the sides of the bowl a few times.)
- Use a cookie dough scoop or tablespoon to portion the mixture, then use your hands to roll it into bite-sized balls. If you'd like, roll the balls in shredded coconut to coat the outside. Store in the fridge in an air-tight container for up to a week, or in the freezer for up to a month. If you freeze them, let soften at room temperature for 5 minutes before enjoying.
These are intentionally just barely sweet with no added sugar. If you prefer them on the sweeter side, add 1-2 more medjool dates.