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Carrot Cake Snack Balls (gluten-free, dairy-free, vegan option)

Prep Time 15 minutes
Total Time 15 minutes
Servings 20 snack balls
Calories 58 kcal
Author Chelsea Green

Ingredients

  • 2 medium carrots (1/2 cup)
  • 1 cup rolled oats (certified gluten-free)
  • 1/2 cup coconut, unsweetened
  • 1/4 cup ground flax seed
  • 1/4 cup vanilla protein powder (dairy-free or vegan, if needed)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup natural almond butter
  • 1/4 cup honey (or maple syrup)
  • 1 tsp vanilla

Instructions

  1. To begin, add the shredding blade to your food processor. Shred your carrots. Remove them and set aside 1/2 cup of carrots.

  2. Remove your shredding blade and add your s-blade to your food processor.

  3. To the food processor, add your carrots, oats, coconut, flax seed, protein powder, cinnamon, nutmeg, almond butter, honey and vanilla. Briefly blend.

  4. Using a small cookie scoop, tightly pack a full cookie scoop. Roll it till smooth. If the ingredients are not holding together well, place the snack ball back into the food processor. Add 1-2 tbsp of water, till the ingredients are sticking together.

  5. Scoop all of the snack balls out onto a plate. Next, I like to roll each ball between my hands to ensure they're packed tightly and they're smooth.

  6. Place in the fridge. Enjoy!

Recipe Notes

*Stored in the fridge, these are good for about a week.
*Each snack ball contains about 2 1/2 grams of protein each, depending on the type of protein powder you use. Without protein powder, they have only 1 gram each.