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Carrot Cake Balls

Carrot Cake Balls

Drizzled with chocolate!

These are the perfect on-the-go energy snacks.
Makes 35-40 1ā€ 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, agave nectar, 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.

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