Recipes/ Snacks

Carrot Cake Protein Balls

Gluten-free, Vegan

As soon as someone says carrot cake, my taste buds start to water and my mind races to those moist delicious pieces of cake. I don’t know many people who doesn’t like carrot cake. While the cake itself does contain alot of great nutrients from all the carrots, it is still a conventional dessert with refined sugars, gluten and dairy. That’s why I came up with a recipe that mimicks the taste, is FULL OF NUTRIENTS and healthy, but doesn’t need to be cooked and is easy to make and tastes so much like a piece of carrot cake! These balls are also full of protein and make a great post-workout snack.

Cashew butter is very smooth and creamy and lends to the their nice texture. It’s slightly lower in fat than other nut butters and has heart healthy monounsaturated fatty acids. It is a GREAT nut butter to substitute and use in your baking!
The best part about these protein balls is that you don’t need to bake them. Just toss the ingredients in the food processor and you are good to go. To save even more time you don’t even have to roll them in coconut- go ahead and skip that step and they will still be delicious. I prefer to use the coconut, it adds a little sweetness and looks so pretty 🙂

The key to these being yummy is to use a good quality and tasting protein powder. if you use protein that doesn’t taste good, than neither will these. And the rest of these ingredients are likely already in your cupboard or fridge! You will want to make these right away, and then make them over and over again. They are little balls of goodness you can keep in your fridge for a long time. I never get the chance to truly know how long as they disapear pretty darn quick.

If you don’t have a food processor at home, I recommend using a blender to puree the dates and cashew butter, scrapping down the sides often. Then grate the carrot finely using a hand grater. Combine the rest of the ingredients in a bowl and you should be good to go.

So what are you waiting for?? Get on it!!

Print Recipe