No Bake Carrot Cake Balls – the best energy bites
I am currently training for a half marathon and eating healthy carbs and protein after a long run is essential. Those carrot cake protein balls are the perfect recovery food after a long run as it contains high protein ingredients like almond butter, cashew butter, vegan protein powder – made of quinoa and oats – and wholegrain rolled oats.
I used protein cocoa powder to increase the protein intake of each balls but if you do not have protein powder you can simply use unsweetened cocoa powder.The taste is absolutely divine very similar to a carrot cake. The texture is soft and moist with lovely crunchy bites of pecan nuts and grated carrots. It is also a lovely treat for kids afternoon tea. This recipe make about 20 carrot cake raw balls. It store really well in the fridge up to a week, in a airtight container or plastic box. The recipe is vegan, gluten free and refined sugar free. Dates contains lots of natural sugar so if you are diabetic it is better to use a low GI dried fruit like dried apricot.
WATCH THE CARROT CAKE BALL RECIPE AND MAKE THEM NOW !
No Bake Carrot Cake Balls are the best energy bites to refuel after a work out. Loaded with nuts, oats and carrots those carrot bites taste like desserts without the guilt.
- 1 cup old fashioned oat also called rolled oat
- 1/2 cup almond meal
- 1/3 cup unsweetened shredded coconut
- 1/4 cup pecans nuts
- 1/2 cup grated carrots packed
- 4 tablespoon almond Butter smooth
- 1 cup medjool dates soaked in hot water, drained
- 2 tablespoon Unsweetened Cocoa powder or protein cocoa powder
- 1 tablespoon Vanilla Extract
- 1 teaspoon ground cinnamon
- 1/4 cup Cashew Butter to drizzle on top of the balls
In a food processor with the S blade attachment add all the ingredients except the cashew butter that you will use to drizzle on top of the balls to decorate them.
Process until it comes together and form a ball. You may have to stop the food processor each 30-45 seconds to scrap down the side of the bowl with a spatula. Process again until it form a consistent raw cake batter. It should not take more than 2 or 3 minutes.
Using your hands take small portion of batter and shape carrot cake balls by rolling the batter between your hands. Each balls should be approximately the size of a small apricot.
Place each balls onto a tray covered with parchment paper.
Decorate. Insert the cashew butter into a pipping bag and decorate the top of each carrot cake balls with a drizzle of cashew butter. If the butter is too liquid place the butter in the fridge for few minutes until soft but not runny.
You can enjoy the balls straight away or refrigerate the balls for 1 hour to harden a little bit.
Store until 2 weeks in a airtight container in the fridge.
Nut butter: you can use any sort of nut butter in this recipe. I love almond butter but peanut butter works well too.
Decoration: for a quick decoration simply roll the carrot cake balls into desiccated coconut and skip the cashew butter drizzle.
Storage: store up to 1 month in a airtight container in the fridge.
Dates: if you are using fresh and moist Medjool dates, you don't need to soak them! Soaking time is usually 5 minutes in very hot water (or boiling water for 2 minutes). Drain very well to remove the excess water before using with the other ingredient. Discard the drained water from the dates or reuse in another recipe.