All the classic flavours of carrot cake without the fuss of baking!
Ingredients
✦ 1 cup Rolled Oats
✦ ½ cup Medjool Dates
✦ 1 scoop of Vanilla Protein Powder
✦ ¼ cup Walnuts
✦ ½ teaspoon Cinnamon [optional ¼ teaspoon ginger & ground cloves]
Method
✦ Cover dates with water in a small saucepan and gently simmer until soft.
✦ Strain, allow to cool a little and mash.
✦ Add all dry ingredients to a food processor.
✦ Once cooled, add the dates and gently blitz.
✦ Gently pulse until all ingredients are chopped and mixed thoroughly.
✦ Wearing gloves [or wet hands], roll small balls and lightly dust with desiccated coconut.
✦ Allow to set in the fridge for a good half hour.
Tips
✦ Not all protein is created equal – make sure you’re using the highest quality.
✦ It’s a personal preference but I like to roll mine into smaller bite sized portions.
✦ Add a small amount of water, coconut oil or maple syrup if the mixture is too dry or crumbly.
✦ Chia seeds are optional – I like them because they are nutrient dense and add a little crunch!
✦ You can easily go ‘nut free’ if you’d like, alternatively, subbing in your favourite nuts is an option too.
✦ Other ingredients to play with, Almond, Cashew or peanut butter, Cacao, Maple Syrup, Honey, Flaxseeds & more.
✦ If you like your protein balls with a little more texture, [pictured; choc mint] roughly chop your ingredients rather than using the food processor.
✦ Oats give a rougher texture whereas almond meal gives a lighter, more compact outcome so I often combine the two. Almond meal is gluten free and a good low-carb option.
✦ Your protein balls should be stored in an airtight container in the fridge and can last for up to 1 week [you’re kidding yourself if you think they’ll last that long!] and up to 2 months in the freezer.
Download my Protein Ball Recipe Booklet HERE.