- serves 12
- prep time 30 minutes
- cooking time Set in freezer 1 hour
Ingredients
| Filling | |
|---|---|
| 2 | Carrots, grated |
| 120g | Date, dried or fresh |
| 40g | Almond Butter |
| 1 tsp | Ginger Paste (or sub for Ground Ginger Powder) |
| 120g | Macro Mike Vanilla Buttercream Almond Protein Powder |
| 1-2 tsp | Cinnamon |
| 1/4 tsp | Nutmeg |
| Dash of Salt | |
| White Choc Coating | |
|---|---|
| 100-120g | Sugar Free White Chocolate Chips |
| 1 tsp | Coconut Oil |
Macros
per serving
- protein 8g
- fat 6g
- carbs 11g
- calories 135
Recipe by: @eliya.eats
These Carrot Cake Protein Balls will do the trick to nourish those sweet cravings.🥕🍰 Protein packed using our best selling Vanilla Buttercream Almond Protein!😏💪
Steps
-
Soak dates in hot water for 10-15 mins, drain majority of water (leave a few tbsp) and mash with a fork or immersion blender to get it smooth
-
Add the date paste into a bowl with all the other ingredients and mix well until a sticky dough like consistency forms
-
With wet hands, form 12 balls and set in the freezer for about 20 mins (easier to work with)
-
Melt the white choc and coconut oil in the microwave or over a bain-marie
- Dip each protein ball into the choc until well coated, optional but sprinkle extra grated carrot on top, and let it set in the freezer for an hour. Store in fridge or freezer to keep a firm consistency. Enjoy!
