Carrot Cake Protein Balls

Hello Lovely,

These Carrot Cake Protein Balls are the easiest carrot cake recipe ever. It is perfect for those night when you are craving on a guilt free carrot cake. I've never made anything raw before and in the past haven't been fond of no bake recipes, but these light snacks are made within 3 minutes, they're sweet, natural, fulfilling and simply delicious.

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They're perfect for light snacking and a recovery snack after a hard workout. Even my goddaughter loved these at her birthday party this past weekend. You can customise these with whatever nut butter you have on hand and throw in extra protein like nuts and dates (I don't like any of that stuff and one of my best friends who ate one is horribly allergic).

I used my Baobab protein powder, but you can use your favourite protein powder. I even added apple-banana applesauce for more moisture and natural sweetness. What you end up with is a wonderful carrot cake flavour that is super moist with a little added crunch if you add the nuts. Make it gluten free by using gluten free ingredients.

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Carrot Cake Protein Balls

Ingredients

  • 1 cup rolled oats
  • 1/2 cup flour (I used whole wheat)
  • 1/2 cup grated carrots
  • 2 tablespoons whipped creamy peanut butter
  • 3.2 oz. apple-banana applesauce
  • 2 tablespoons protein powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Optional: 1/4 cup nuts of your choice and a fruit like dates, raisins or apricots

Topping

  • 1/2 cup powdered sugar
  • 1 teaspoon milk of your choice
  • t teaspoon almond extract
  • 1/2 teaspoon pumpkin pie spice

Directions

  1. In a food processor with the S blade attachment add al the ingredients.
  2. Process until it comes together and form a ball. You may have t ostop the food processor each 30-45 seonds, scrap down the side of the bowl and repeat until it form a consitent raw batter. It should not take more than 3 minutes.
  3. Using your hands shape carrot cake balls.
  4. Place each balls onto a tray covered with baking paper.
  5. Mix ingredients for topping and place in a piping bag or drizzle with a spoon. Don't make the same mistake I made by making my topping too liquidy, because it went over each ball like a glaze rather than a topping.
  6. You can enjoy the balls straight away or refrigerate them for 1 hour to harden a little.
  7. Will keep for 1 week in the fridge in an airtight container.