Carrot Cake Protein Balls
Try this Carrot Cake Protein Balls recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 tsp cinnamon
- 1 tsp coconut oil
- 1 cup quick oats
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/3 upraisins
- 1/2 cup nut butter (i used natural peanut butter)
- 3/4 cup whey protein vanilla (i used diesel new zealand whey isolate)
- 1/2 cup finely shredded carrots (remember to peel them bef
- 2 tbsp sugar-free honey or additional sweetener *optional
- 2 tbsp of milk
- 1/4 cup yogurt chips
- Carbohydrate 6.89093901041667 g
- Cholesterol 0 mg
- Fat 0.895397794755663 g
- Fiber 0.982036419093609 g
- Protein 1.37549197916667 g
- Saturated Fat 0.287059711474065 g
- Serving Size 1 1 ball (11g)
- Sodium 0.339328125 mg
- Sugar 5.90890259132306 g
- Trans Fat 0.163240053796834 g
- Calories 39 calories
In a large bowl, mix together all the dry ingredients (oats, whey protein, cinnamon, nutmeg, cloves) Then mix in the raisins and carrots.Add in the peanut butter, honey and mix until it starts to come together. Add in the milk to make the dough a good consistency to roll into balls.Roll into balls and place on a baking sheet lined with parchment paper.Chill in the fridge and store in fridge or freezer in a sealed container.For the frosting, in a small bowl add in the yogurt chips and coconut oil, microwave in 30 second increments stirring after each 30 seconds until melted.
