I’m a grazer. I’d be just as happy grazing snick-snacks all day than eating three square meals. These little balls of joy fit the bill for the perfect no-guilt grazing snack. There are a lot of variations I’ve seen for protein balls like these online, like adding applesauce, cashews, flaxseeds, nutmeg, cream cheese, almond bark (almond bark? that just became dessert), but I don’t think you can go wrong any way you spin it based on your personal preferences. Protein balls, or peanut butter balls seem to be some of the most forgiving experiments in the kitchen because they always seem to turn out tasty!
This particular recipe is a stand out in that it contains fresh carrots where most protein ball recipes are sticky conglomerations of shelf-stable foods. These will last up to a week sealed in your fridge, or 6-9 months in a freezer. They’re packed with protein and low in sugar so they’re good enough for breakfast, snack, or dessert, and have the perfect level of sweetness for little mouths too.
Carrot Cake Protein Balls
- • 1 cup shredded carrots
- • 5 medjool dates
- • ¼ cup raisins
- • 1 tsp ground ginger
- • ¼ tsp nutmeg
- • 1 Tbsp ground cinnamon
- • ½ cup unsweetened shredded coconut, divided for rolling
- • ¼ cup chopped walnuts
- • 3 Tbsp flaxseed
- • 1 serving vanilla protein powder
- • Extra water as needed
Start by chopping the carrots and dates together in a food processor. Add the remaining ingredients and pulse until finely chopped. Roll into 1 inch balls and coat with unsweetened coconut and cinnamon mixture.
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018