A quick, protein-packed snack for in-between meals: these Carrot Cake Blissballs are the fitness version of the popular carrot cake. Perfect for on the go, as an afternoon snack at the office or to accompany your coffee on the weekend. Raw, vegan, healthy and super delicious!
-Natascha
Carrotcake Blissballs
A quick, protein-packed snack for in-between meals: these Carrot Cake Blissballs are the fitness version of the popular carrot cake. Perfect for on the go, as an afternoon snack at the office or to accompany your coffee on the weekend. Raw, vegan, healthy and super delicious!
Nutrition per blissball:
64 Kcal | 2.5g Fat | 9.6g Carbs | 4.3g Protein
You need
Blissballs
- 90 g Carrots
- 40 g Oats
- 2 TBSP Almond Butter
- 2 TBSP Almond Butter Powdered
- 2 TBSP Agave Syrup
- 3 TBSP Flaxseeds
- 2 TBSP Protein Powder Vanilla
- Optional: walnuts
Coating
- Monk Fruit Sweetener, Cinnamon
Here’s how to do it
- Grate the carrots and put them in a food processor with the remaining ingredients. Depending on your taste, grind coarser or finer – I like to have a few carrot chunks in the blissballs. Add some water if necessary.
- If you use walnuts, chop them and fold them into the mixture.
- Form 15 balls from the finished mixture.
- On a plate, mix monk fruit sweetener and cinnamon, and roll each ball through so that a thin layer sticks to the outside.
- Place in the refrigerator for about an hour to firm up. Done!
