Carrot Cake Protein Balls
Serves 1
Directions
- 1Combine the raw cake ingredients in a food processor until the mixture is firm.
- 2Roll into balls and place on a lined baking sheet.
- 3Chill in the freezer while you make the icing.
- 4Place all the icing ingredients into a blender and combine until the mixture is smooth.
- 5Add a little warm water as needed if the consistency isn't smooth enough.
- 6Coat the truffles with the icing and place them back on the baking sheet.
- 7Garnish with shredded carrots and chopped walnuts if desired.
- 8Chill in the freezer until you are ready to serve them.
Ingredients
- 2 cups shredded carrots
- 1 cup walnuts
- 1 cup dates
- 3 tbsp oats
- 2 tbsp shredded coconut
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 0.5 teaspoon ground ginger
- 0.25 tsp nutmeg
- 1 cup cashews (soaked for about 30 minutes)
- 0.5 cup coconut oil, melted and cooled
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 lime, juiced
- 2 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.
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