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Carrot Cake Balls

January 25, 2012

I am so excited to share a recipe with you! Balls have been very popular in the blogging community, so I know these are nothing new, except they are healthier! I wanted to create a ball that contained two very important things that I try to eat more than any others: veggies and protein! Therefore, I made these Carrot Cake Balls, and for an extra treat, glazed them with a Carob Almond Butter Glaze.

Carrot Cake Balls
These are the perfect on-the-go energy snacks.

Makes 35-40 1” Balls

  • 1/2 cup quick oats
  • 3/4 cup vegan protein powder, vanilla (I used brown rice protein flour)
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t cloves
  • 2 whole carrots, chopped
  • 1/4 cup dried figs, chopped (I used black mission)
  • 2 T flax meal
  • 3 T hot water
  • 1/4 cup nut butter (use your favorite, I used almond)
  • 1 T agave nectar (substitute with maple syrup)
  • 1 T vanilla
  • 1 T sunflower seeds, optional
  • 1 T pumpkin seeds, optional

Combine the flax and the hot water and let sit to form a flax egg.

Grind the oats in the food processor until they form a fine oat powder, dump into a medium mixing bowl. Add the protein powder and the cinnamon, nutmeg, and cloves, and stir.

In the food processor, chop the carrots until they are very fine and pulpy. Add the chopped figs, flax egg (should be thick and gelatinous), nut butter, and vanilla, and process until fairly smooth. Add the sunflower and pumpkin seeds if you want, process until smooth.

Add the dry ingredients to the ingredients in the food processor a little at a time and process, scraping down the sides as needed. Towards the end, it will get very difficult to mix. If you fear for the life of your food processor, put the mix in a bowl and finish mixing with a spoon/your hands.

The mixture will be very stiff and should not be very gooey. Roll into small balls and drizzle with the glaze, if desired.

Carob PB Glaze
Inspired by Chocolate-Covered Katie’s Three-Ingredient Chocolate Bars.

  • 1 T coconut oil
  • 1/2 T almond butter (substitute with any nut butter)
  • 1 1/2 T carob powder ( if substituting with cocoa, you will need to add sweetener to taste)

Microwave the oil and almond butter on low (20-30 seconds) until melted and stir to combine. Add the powder and stir until very smooth. Drizzle over your Carrot Cake Balls.

Process the oats into a coarse flour

Stir in the protein powder and the spices

 

Grind the oats in the food processor until they form a fine oat powder, dump into a medium mixing bowl.

 

 

 

 

 

 

Add the protein powder and the cinnamon, nutmeg, and cloves, and stir.

Process the carrots until pulpy

 

 

 

 

 

 

In the food processor, chop the carrots until they are very fine and pulpy. Add the chopped figs, flax egg (should be thick and gelatinous), nut butter, agave nectar and vanilla, and process until fairly smooth. Add the sunflower and pumpkin seeds if you want, process until smooth.

Process everything until fairly smooth. So pretty!

 

 

 

 

 

 

The mixture will be very stiff and should not be very gooey. Roll into small balls and drizzle with the glaze, if desired.

Finished unglazed Carrot Cake Balls... looks can be deceiving!

Drizzled with chocolate, much better!

 

 

 

 

 

Nutritional Information (for 40 balls)

1 ball, plain
Calories:  30
Fat:  1.2 g
Total Carbs: 2.8 g
Fiber:  >1g
Sugar:  >1g
Protein:  2.1g


Nutritional Information
1 ball, drizzled with glaze
Calories:  34
Fat:  1.7g
Total Carbs: 3g
Fiber:  >1g
Sugar:  >1g
Protein:  2.2g

Enjoy!

What are your favorite on-the-go snacks?
Have you ever made balls before, and if so, what flavor?

-Over and Out

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