Description

These No-Bake Carrot Cake Protein Balls are a delightful treat packed with flavor and nutrition. They feature a wonderful combination of oat flour, cashew butter, and shredded carrots, making them a perfect choice for a quick and healthy snack or post-workout boost.

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)

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Instructions

Finely shred the carrots with a box grater and pat lightly with a paper towel if they appear too wet.
In a medium bowl, mix oat flour, protein powder, cashew butter, shredded carrots, applesauce, maple syrup, raisins, cinnamon, ground ginger, nutmeg, and sea salt until a thick dough forms.
Scoop the mixture into bite-sized portions (around 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, add white chocolate and coconut oil. Heat in 20-second intervals, stirring each time until smooth.
Dip each ball into the melted chocolate, allowing excess to drip off, then place back on parchment. Optionally sprinkle with crushed walnuts.
Refrigerate or freeze until the chocolate coating sets. Store in the fridge until ready to enjoy.

Notes

Ensure carrots are finely shredded for even distribution and texture.
Feel free to adjust the sweetness by adding more or less maple syrup based on preference.
These protein balls can be stored in an airtight container for up to a week in the fridge.

Nutrition

Serving Size: 1 ball
Calories: 150
Sugar: 6g
Sodium: 100mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg