Carrot Cake Protein Balls
We are all still stuck at home physical distancing but now perhaps prepping for Easter coming up this weekend. I’m sure this long weekend will be different than we originally anticipated and although this could result in some anxiety and uneasiness, it gives us an opportunity for new traditions.
Maybe that means spending Easter with family via online networking, a personally made Easter egg hunt or some down time while you treat yourself to some self-care (i.e. how about a bubble bath with Easter egg coloured bath bombs?)
Whatever you choose to do this weekend, consider mixing in a delicious snack like these Carrot Cake Protein Balls! They are great little treats to have around as they provide some protein, fibre, healthy fats and vegetables!
Enjoy and Happy Easter!
Carrot Cake Protein Balls
Ingredients
- Heaping 1/3 cup Medjool dates
- 1 cup oats
- 1/2 cup vanilla protein powder OR additional oats*
- 1 cup walnuts
- 2/3 cup carrots peeled and shredded
- 1/3 cup almond butter
- 1/2 tsp cinnamon
- 1/4 cup water added in increments
Instructions
- In a food processor or high-speed blender, pulse all of the ingredients (except water) together until well combined.
- Add in the water 1-2 tbsp at a time until you achieve desired consistency.
- Roll the batter into balls and place in an airtight container. Store in the fridge for 5-7 days or in the freezer for up to 3 months. Enjoy!
Notes
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