Prep: 15 mins

Cook: 30 mins

Yields: 20 servings

Delicious with a cup of tea for your mid-morning or afternoon treat, these carrot cake bliss balls are a perfect sweet treat on your SIBO diet.

Carrot Cake Bliss Balls Recipe 786x1048


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    1 cup firmly packed grated carrot (1.5-2 carrots)

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    1 cup pecans

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    1 cup finely shredded coconut

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    2 tbs almond butter

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    Zest from 1 orange

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    2 tbs maple syrup or honey

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    2 tbs coconut oil

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    ½ tsp cinnamon


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    Place all ingredients in a food processor and blitz until well combined.

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    Take 1 tablespoon of mixture and roll into balls.  Set aside and continue until all of the mixture has been turned into balls.

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    Refrigerate until firmer.

Storing Instructions

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    Keep in an airtight container in the fridge for several days or freeze for up to 3 months.

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8 thoughts on “Carrot cake bliss balls”

    1. Hi Loretta
      You are welcome to use an app like MyFitnessPal to calculate the macros. I don’t publish the nutritional panel for my recipes.

    1. Rebecca Coomes

      Hi Nancy
      I’m not sure as the honey/maple syrup helps to bind them together. If you try, let me know how they go.

  1. I’m confused — the Carrot Cake Bliss Balls recipe shows 30 minutes cooking time — but it doesn’t state the temperature or method. Am using a microwave, Bain Marie or just baking? Also, cook them on what —on a cookie sheet or muffin tin?

    Thanks for all your recipes and books, love love love all the help!


    1. Rebecca Coomes

      Hi Sara
      These bliss balls are raw so no cooking is required. I’ve used the 30 mins cooking time to reflect the time they firm up in the fridge. Unfortunately my website doesn’t allow me to change the word ‘cooking’ so I’m sorry for any confusion that caused, as it’s really 30 mins refrigeration time.

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