Carrot Cake Protein Balls

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These carrot cake protein balls taste just like carrot cake, but in an easy no-bake snack made with oat flour, cashew butter, shredded carrots and warm spices. Each ball packs 5g of protein and is perfect for meal prep or a quick snack.

Prep Time10

Chill Time10

Total Time20

Course: Bars and Balls

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Brittany Mullins

Ingredients

For the balls

¾ cup (108g) oat flour
⅓ cup (45g) vanilla plant-based protein powder I used Truvani
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

White chocolate coating

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 a paper towel if they seem very wet.
In a medium bowl, stir together the oat flour, protein powder, nut 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.
Add the white chocolate and coconut oil to a microwave-safe bowl and heat in 20-second intervals, stirring between each, until smooth.
Dip each ball into the melted chocolate, letting the excess drip off, then place back on the parchment. Sprinkle with crushed walnuts, if desired.
Refrigerate (or freeze) until the chocolate coating is set. Store in the fridge until ready to enjoy.

Notes

Plant-based protein powder works best for this recipe. Whey protein can make the mixture too soft and sticky.
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Nutrition