Carrot Cake Protein Balls
Vegan, Gluten-Free, Soy-Free
1 carrot, peeled
1 cup macadamia nuts, soaked overnight or for at least 4 hours
2 scoops plain plant protein powder (optional)
2 dates, pitted
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Pinch of sea salt
1 tbsp raw honey, melted
1 tbsp coconut oil, melted
1/2 cup gluten-free rolled oats
Sprinkle of chia seeds
Unsweetened, shredded coconut for the topping
- Add all ingredients except for the oats and chia seeds into a food processor. Process till smooth, you will have to stop and wipe down the sides a few times to ensure all ingredients are mixed in.
- Add the mix to a bowl and stir in the oat and chia seeds. If the mix is really gooey and soft, place in the fridge for a few minutes to chill.
- Roll into tbsp sized balls and roll on shredded, unsweetened coconut.
- Store in a container in the fridge.