In honor of National Carrot Cake Day tomorrow and CNC’s 9th blog birthday, it’s only fitting that I share a recipe for delicious Carrot Cake Protein Balls! 🙂 I actually created it for an Instagram takeover with Whole Foods Market Hingham a few weeks ago, so you might have seen it already, but either way, I think you’re really going to love it!
These Carrot Cake Protein Balls taste just like the real deal, but they’re made without flour, so they’re naturally gluten-free. They’re also loaded with protein and healthy fats, thanks to a serving of white chia seeds. If carrot cake is your thing, then you will LOVE them! Enjoy!
Carrot Cake Protein Balls
Ingredients
1/4 cup creamy almond butter
1/2 cup gluten-free oats
1/2 cup raisins
1/2 cup vanilla protein powder of your choice (I used SFH)
1 large carrot
2 tbsp honey
1 tbsp white chia seeds
Instructions
Combine ingredients in a food processor. Roll mixture into 1-inch balls. Store protein balls in the refrigerator or freezer.
Nutrition
- Serving Size: 15
- Fat: 1
- Carbohydrates: 9
- Protein: 4
