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!

Get fresh recipes like these delivered to your inbox

Join the Tabl community

You might also like these recipes

Cavolo Nero Caesar
Santorini Sunrise
Devilish Free-from Chocolate Cupcakes