Dairy Free, Egg Free, Carrot ‘Cake’ No-bake Balls For Kids

2015-05-28
  • Yield : 24 balls
  • Prep Time : 10m
  • Cook Time : 0m
  • Ready In : 10m

Carrot no-bake ‘cake’ balls for kids 

After a dairy free, egg free, nut free, no-bake snack the kids will love? It sounds like a big ask but really the world of ‘bliss balls’ has exploded, leaving us with amazing options when it comes to simple, healthy snacks for kids. I was inspired by my son, Harry and my husbands love of carrot cake and thought it wouldn’t be too hard to get all of that spice and carrot flavour into a small ball. Perfect for the lunchbox (and allergies or intolerances) and a sinch to make, these little balls are all of the fun with none of the bad.

Nutrition Note: the goodness of oats, seeds, fruit and veg are all rolled into this delicious little sweet snack perfect for lunchboxes.

DSC_2661 v2

As seen in our Autumn/Back to School 2015 magazine the “allergy friendly lunchbox”. You can read more about the current and back issues of our magazines and buy them online here:

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Back to School Magazine 2014

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Spring 2014

Summer 2014

Annual 2015

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Winter Winners 2015 

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Ingredients

  • 1 cup rolled oats
  • ½ cup linseeds
  • ½ cup sunflower seeds
  • 2 cups pitted dates (dried or fresh)
  • ¾ cup tinned pineapple, drained
  • ¾ cups shredded dried coconut + ½ cup extra for rolling
  • ¾ cup grated carrot
  • 1 tbsp cinnamon
  • Tip: if your school allows nuts, or if these are being consumed at home you can simply use 2 cups of LSA mix instead of the oats, linseeds and sunflower seeds and skip step 1.

Method

Step 1

Combine the rolled oats, linseeds and sunflower seeds in a large, high-powered food processor, Thermomix or Vitamix. Process until you achieve a powdered consistency -

Step 2

Add all the other ingredients and process for 1 minute. Scrape down the sides of the bowl and pulse until the mixture is consistent and sticks together -

Step 3

Use your hands to shape tablespoon-sized amounts of mixture into balls. Roll each ball in the extra coconut to coat. -

Step 4

Storage: place in an airtight container in the fridge for up to 3 days. Or flash freeze and place in a freezer proof bag for up to 2 months. -

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Recipe Comments

  1. posted by Courtney Foster on June 12, 2015

    Hi just wondering what sized tin of pineapple you used. Thanks :)

      Reply
    • posted by Jess on June 14, 2015

      Hi Courtney, I made these today and I used a 225g tin of pineapple slices. George and Hamish loved them. Jx

        Reply
  2. posted by Belinda on June 17, 2015

    Hi, just wondering if you have any suggestions for a pineapple substitute?

      Reply
  3. posted by Lyndal Parry on June 21, 2015

    I made these with LSA mix and they didn’t taste very nice. Might have to try them with separate ingredients next time (although I’m not sure it’s worth the risk). It is a shame as it is a nice idea.

      Reply
  4. posted by Jacinta on June 22, 2015

    These are amazing! I didn’t have any dates left (made date balls just before this), so I used sultanas it still seems. To work fine. Also didn’t have linseeds so I put chia seeds in. Think I’ll be making these every Sunday!

      Reply
  5. posted by Ali on July 23, 2015

    I just made these and they are delicious! I think I will be making them a LOT!

      Reply
  6. posted by H C on January 13, 2016

    Yum! Made these today and they are lovely, and my toddler loved them :)

      Reply
  7. posted by Catherine on January 30, 2016

    These are fabulous. A regular in our household and my 15 month old loves them. I have found that they freeze really well and have also made them without the seeds (subbing in extra oats), with great results.

      Reply

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