Maple Cream Cheese Coated Carrot Balls

  • Juice of 1/2 lemon
  • 4 oz of cream cheese, room temperature
  • 1/2 cup of maple syrup
  • 1/2 tsp of vanilla
  • Pinch of sea salt
  • 2/3 cup of shredded carrots
  • 2/3 cup of oats
  • 1/2 tsp cinnamon
  • 2 TB of maple syrup
  • 1 TB of ground flax seeds

Combine lemon juice, room temperature cream cheese, maple syrup, vanilla and sea salt in a blender until smooth. Grab two small bowls and pour half the cream cheese mixture into each bowl. Cover one of the bowls with plastic wrap.

Add carrots, oats, cinnamon, 2 TB maple syrup and flax seeds to the uncovered bowl and stir to combine. Let sit for 10 minutes. Using a portion scoop or spoon, grab small balls of the carrot mixture and place on a parchment lined baking sheet. Set in the refrigerator for at least 30 minutes.

Remove the balls from the refrigerator and dip each one in the cream cheese mixture. Freeze for 2 hours, or until hardened.


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