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Want to impress the Easter bunny? Want a high protein snack? Just like carrot cake? Then this recipe for Vegan Carrot Cake Protein Balls is for you!
Refined sugar free and high in plant based protein may not be your first thought when carrot cake comes to mind. After biting into one of these babies though, it’s all you’ll think about. Made with a base of chickpeas, protein powder, and almond flour, these balls are filled with protein, fiber, and healthy fats. You’d never know though from the mirage of spices and sweet carrots that you taste in every bite.
These are also completely customizable depending on your taste preferences and what you have on hand. I love walnuts in my carrot cake, but you can also mix in raisins, dried ginger, coconut, or whatever else you usually like in your cake. Want to go above and beyond with this recipe? Coat the balls in a healthy “cream cheese” frosting to send them over the edge. Sprinkle over some extra carrot shreds and nuts and you’ll have everyone going nuts over this adorable snack.
These cake balls also hold up well in the fridge or freezer, making them perfect for meal prepping. I recommend frosting and decorating them right before serving.
Enjoy one as a snack or a couple for breakfast whenever your carrot cake cravings call!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe Makes 12-24 balls
Cake Balls:
1 x 15oz Can - Chickpeas - Drained and rinsed
100 g - Carrots - Finely shredded*
32 g - Almond Butter
36 g - Peanut Flour/Powdered Peanut Butter - Sub 32 more grams of almond butter
30 g - Pea Protein Powder
28 g - Almond Flour
42 g - Honey - Sub maple syrup for vegan
90 g - Apple Sauce
¼ tsp - Kosher Salt
1 tsp - Vanilla Extract - Omit if protein powder is flavored
½ tsp - Cinnamon
¼ tsp - Ginger
¼ tsp - Cloves - optional
Pinch - Nutmeg - optional
Optional Mix Ins:
Walnuts
Pecans
Dried Pineapple
Candied Ginger
Shredded Coconut
“Cream Cheese” Frosting - Optional
45 g - Greek Yogurt - Sub coconut yogurt for vegan
7 g - Coconut Oil - melted
10 g - Honey - sub maple syrup for vegan
½ tsp - Vanilla Extract
Instructions:
To a food processor, add all cake ball ingredients. Blend until completely smooth. Scrape down the sides as needed.
Pulse in any desired mix ins.
Using a cookie scoop or hands, roll into 1-2 inch balls (depending on how many you want). Lay balls on a sheet pan and chill in the fridge for at least 1 hour or until ready to serve.
When ready to serve, mix together frosting ingredients in a small bowl. Add a dollop on top of each ball, garnish with shredded carrots and crushed nuts and enjoy!
Store balls in the fridge for up to 5 days or freezer* for up to 2 months.
*Notes:
I would recommend shredding the carrots yourself if you can. The finer they are shredded, the sweeter they are.
To thaw from frozen, either allow to sit on the counter for an hour or fridge overnight