Carrot Cake Protein Balls

Have a crack at our Carrot Cake Protein Balls recipe for a guilt-free snack you can enjoy this Easter with your family and friends. It’s the carrot cake recipe we know and love, but with the added protein, coated in creamy white chocolate and in bite-size, perfect for those with smaller tummies or as a satisfying snack anytime. When serving, dress the protein balls with cute little almond ears for Easter or just leave them plain and love them all year round.

Ingredients

1 cup grated carrot
1 cup rolled oats
¾ cup almond flour
4 scoops Tasteless Whe y by Feel Good Protein
1/4 cup Sugar Free Maple Syrup
1/4 cup cashew butter
1 tsp cinnamon

White chocolate coating:
1/2 cup White Noshu Chocolate, melted
1 tablespoon coconut oil

Optional, for decorations:
Almonds
Various flavours of Pure Botany Purveyo r

Method

1. Start with using a food processor. Mix together the grated carrot, rolled oats, Tasteless Whey by Feel Good Protein, syrup, cashew butter and cinnamon until well combined.

2. Roll the mixture into small balls, about 1 inch (2.54cm) in diameter and place them on a baking sheet lined with parchment paper.

3. Place the baking sheet in the refrigerator for about 30 minutes to allow the balls to firm up.

4. While waiting, melt the White Noshu Chocolate in 30 seconds intervals in a microwave-safe bowl. Stir in between until it’s smooth and completely melted.

5. Dip each protein ball into the melted chocolate, coating it evenly and place it back on the parchment paper. Add almonds to look like bunny ears if desired.

6. Allow the white chocolate coating to set in the refrigerator for about 20 minutes before serving.

7. Enjoy your delicious Carrot Cake Protein Balls.

8. If desired, paint the protein balls with Pure Botany Purveyor – Super Food Powders mixed with water for the extra aesthetic appeal.