Description
Enjoy these No-Bake Carrot Cake Protein Balls that combine the sweetness of carrots, raisins, and maple syrup, all enveloped in a delightful chocolate coating. Perfect as a quick snack or post-workout treat!
Ingredients
Scale
- ¾ cup (108g) oat flour
- ⅓ cup (45g) vanilla plant-based protein powder
- ½ cup (140g) cashew butter
- ½ cup (48g) finely shredded carrots
- ⅓ cup (93g) unsweetened applesauce
- 3 Tablespoons (58g) maple syrup
- 3 Tablespoons finely chopped raisins
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- Pinch nutmeg
- ¼ teaspoon sea salt
- 4 oz white chocolate bar (or chocolate chips)
- 1 teaspoon coconut oil
- Crushed walnuts for topping (optional)
Instructions
- Finely shred the carrots using a box grater and pat lightly with paper towel if they seem very wet.
- In a medium bowl, combine oat flour, protein powder, cashew butter, shredded carrots, applesauce, maple syrup, raisins, cinnamon, ginger, nutmeg, and salt until a thick dough forms.
- Scoop the mixture into bite-size portions (about 1 Tablespoon each) and roll into balls. Place on a parchment-lined tray and freeze for 10-15 minutes, until firm.
- In a microwave-safe bowl, combine the white chocolate and coconut oil. Heat in 20-second intervals, stirring in between, until smooth.
- Dip each ball into the melted chocolate, letting the excess drip off. Place back on the parchment and sprinkle with crushed walnuts if desired.
- Refrigerate (or freeze) until the chocolate coating is set. Store in the fridge until ready to enjoy.
Notes
You can substitute the cashew butter with almond or peanut butter if desired.
Adjust the sweetness by varying the amount of maple syrup or adding more raisins.
Store in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg