Vegan Carrot Cake Protein Balls

Vegan Carrot Cake Protein Balls
These protein balls are vegan, gluten-free and refined sugar free!
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 8
Vegan Carrot Cake Protein Balls

Ingredients

Protein balls

  • 75g pitted dates
  • 1 small carrot, finely grated
  • 75g walnuts (or can use pecans, hazelnuts or almonds)
  • 50g dried apricots, chopped
  • Pinch of cinnamon
  • Pinch of nutmeg
  • Orange zest
  • Desiccated coconut or raw cocoa nibs

Coconut frosting

  • Coconut cream
  • Vanilla bean paste or extract

Marzipan carrots

  • White marzipan
  • Orange food colouring
  • Rosemary

How to make

  • Finely grate the carrot and squeeze any excess liquid.
  • Whizz everything except the coconut/cocoa nibs in a food processor until smooth.
  • Shape into small balls (this will make around 8 protein balls) and coat in coconut or cocoa nibs.
  • For the frosting, mix the coconut cream and vanilla together (you can use a little bit of maple syrup to sweeten if needed) and pipe it on top of the protein balls.
  • Decorate with little marzipan carrots and enjoy!

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