Carrot Cake Protein Balls
These carrot cake protein balls are a no-bake, gluten-free snack the whole family will love. With warm cinnamon, sweet dates, and shredded carrot, they taste like dessert but are packed with protein to keep your kids full between meals. Ready in just 15 minutes, no oven required!
Ingredients
- 1 cup walnuts
- 1 cup almonds
- 1/3 cup vanilla protein powder
- 12 medjool dates (pits removed)
- 1/3 cup shredded carrot
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1-2 tbsp water (if needed)
- 1/2 cup unsweetened shredded coconut (to roll the balls in)
Instructions
- Soften the dates. Soak your dates in hot water for about 10 minutes. This makes them easier to blend and helps the mixture come together smoothly. While they soak, use a box grater to shred your carrot.
- Combine everything (except the coconut). Add the walnuts, almonds, protein powder, soaked dates, shredded carrot, and cinnamon to a large food processor.
- Pulse until it forms a dough. Pulse for about 30 seconds, until the dates break down and the mixture starts sticking together like a dough. If it's not blending evenly, scrape down the sides with a spoon and pulse a few more times.
- Roll and coat. Pour the shredded coconut into a small bowl. Scoop about 1 tablespoon of the mixture and roll it between your hands into a ball, then roll it in the coconut to coat. Repeat with the remaining dough.
- Chill (or don't!). These are totally fine to eat right away, but if you have the time, popping them in the fridge for at least an hour helps them firm up even more.
Tried this recipe?Let us know how it was!