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overhead shot of carrot cake biscoff energy balls in bowl

CARROT CAKE BISCOFF ENERGY BALLS

These no-bake Carrot Cake Biscoff Energy Balls combine the warm spices of carrot cake with crunchy Biscoff cookies for a delicious, nutrient-packed snack. Ready in 20 minutes and topped with a delicious creamy cheesecake drizzle!
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 50 minutes
Serving Size 18 Energy Balls

Ingredients

For the carrot cake energy balls:

  • 1 cup 10-12 pitted dates
  • 1 cup rolled oats
  • 1/2 cup finely grated carrots about 1-2 medium carrots
  • 1/3 cup almond butter
  • 1/4 cup chopped walnuts
  • 1/4 cup unsweetened shredded coconut plus extra for rolling, if desired
  • 1 tablespoon ground flaxseed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 Biscoff cookies plus extra to crumble on top of icing, if desired
  • 4 tablespoons hemp protein powder or protein powder of your choice

For the cheesecake icing:

  • 1/4 cup cream cheese
  • 1 tablespoon Biscoff spread
  • 1/2 teaspoon vanilla
  • 1 tablespoon maple syrup
  • 2 tablespoons Greek yogurt

Instructions

  • If your dates aren't soft, soak them in warm water for 10 minutes, then drain well and remove pits.
    pitted dates in bowl with boiling water to softern
  • Add biscoff cookies to a food processor and pulse a few times to break them down slightly.
    6 Biscoff cookies
    biscoff cookies added to blender to pulse for carrot cake biscoff energy balls
  • Add dates, oats, carrots, almond butter, walnuts, coconut, flaxseed, spices, salt, vanilla, and protein powder to the food processor. Pulse until the mixture comes together and is sticky.
    1 cup 10-12 pitted dates, 1 cup rolled oats, 1/2 cup finely grated carrots, 1/3 cup almond butter, 1/4 cup chopped walnuts, 1/4 cup unsweetened shredded coconut, 1 tablespoon ground flaxseed, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 4 tablespoons hemp protein powder
    all ingredients added to blender for carrot cake biscoff energy balls
  • Use a tablespoon to scoop mixture and roll between your palms to form balls. If mixture is too sticky, refrigerate for 15-20 minutes first or wet hands before rolling.
    mixture ready to be scooped for carrot cake biscoff energy balls
  • Roll each ball in additional shredded coconut, if desired.
    rolled into balls and dipped in coconut for carrot cake biscoff energy balls
  • For the icing, mix cream cheese, Biscoff spread, vanilla, maple syrup, and Greek yogurt until smooth. Drizzle over energy balls or serve as a dip. Top with additional crushed Biscoff crumbs, if desired.
    1/4 cup cream cheese, 1 tablespoon Biscoff spread, 1/2 teaspoon vanilla, 1 tablespoon maple syrup, 2 tablespoons Greek yogurt
    Cream cheese frosting for carrot cake biscoff energy balls
  • Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
    overhead shot of carrot cake biscoff energy balls in bowl

Video

Notes

MY TOP TIPS

  • Don't overprocess the mixture - you want to maintain some texture from the oats and carrots.
  • Wet your hands slightly when rolling the balls to prevent sticking.
  • For the best flavor, let these sit in the refrigerator for at least an hour before enjoying.

TIPS FOR TIMING

  • Prep Shortcut: Pre-grate your carrots and crush your Biscoff cookies ahead of time to make assembly even quicker.
  • Batch Prep: Double the recipe and freeze half for quick snacks anytime - they thaw in about 30 minutes at room temperature.
  • Make Ahead: These energy balls actually taste better after the flavors meld in the refrigerator overnight, making them perfect for meal prep Sunday!