Carrot Cake Protein Balls

Serves 1
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Directions

  1. 1Combine the raw cake ingredients in a food processor until the mixture is firm.
  2. 2Combine the raw cake ingredients in a food processor until the mixture is firm.
  3. 3Combine the raw cake ingredients in a food processor until the mixture is firm.
  4. 4Roll into balls and place on a lined baking sheet.
  5. 5Roll into balls and place on a lined baking sheet.
  6. 6Roll into balls and place on a lined baking sheet.
  7. 7Chill in the freezer while you make the icing.
  8. 8Chill in the freezer while you make the icing.
  9. 9Chill in the freezer while you make the icing.
  10. 10Place all the icing ingredients into a blender and combine until the mixture is smooth.
  11. 11Place all the icing ingredients into a blender and combine until the mixture is smooth.
  12. 12Place all the icing ingredients into a blender and combine until the mixture is smooth.
  13. 13Add a little warm water as needed if the consistency isn't smooth enough.
  14. 14Add a little warm water as needed if the consistency isn't smooth enough.
  15. 15Add a little warm water as needed if the consistency isn't smooth enough.
  16. 16Coat the truffles with the icing and place them back on the baking sheet.
  17. 17Coat the truffles with the icing and place them back on the baking sheet.
  18. 18Coat the truffles with the icing and place them back on the baking sheet.
  19. 19Garnish with shredded carrots and chopped walnuts if desired.
  20. 20Garnish with shredded carrots and chopped walnuts if desired.
  21. 21Garnish with shredded carrots and chopped walnuts if desired.
  22. 22Chill in the freezer until you are ready to serve them.
  23. 23Chill in the freezer until you are ready to serve them.
  24. 24Chill in the freezer until you are ready to serve them.

Ingredients

  • 2 cups shredded carrots
  • 2 cups shredded carrots
  • 2 cups shredded carrots
  • 1 cup walnuts
  • 1 cup walnuts
  • 1 cup walnuts
  • 1 cup dates
  • 1 cup dates
  • 1 cup dates
  • 3 tbsp oats
  • 3 tbsp oats
  • 3 tbsp oats
  • 2 tbsp shredded coconut
  • 2 tbsp shredded coconut
  • 2 tbsp shredded coconut
  • 1 tbsp chia seeds
  • 1 tbsp chia seeds
  • 1 tbsp chia seeds
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 1 cup cashews (soaked for about 30 minutes)
  • 1 cup cashews (soaked for about 30 minutes)
  • 1 cup cashews (soaked for about 30 minutes)
  • 0.5 cup coconut oil, melted and cooled
  • 0.5 cup coconut oil, melted and cooled
  • 0.5 cup coconut oil, melted and cooled
  • 3 tbsp pure maple syrup
  • 3 tbsp pure maple syrup
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 lime, juiced
  • 1 lime, juiced
  • 1 lime, juiced
  • 2 tbsp warm water (as needed to help blend)
  • 2 tbsp warm water (as needed to help blend)
  • 2 tbsp warm water (as needed to help blend)
  • 3 tbsp warm water (as needed to help blend)
  • 3 tbsp warm water (as needed to help blend)
  • 3 tbsp warm water (as needed to help blend)

Equipment

food processorlined baking sheetfreezerblender

Tips

  • Add a little warm water as needed if the icing consistency isn't smooth enough.
  • Garnish with shredded carrots and chopped walnuts if desired.