In honor of National Carrot Cake Day tomorrow and CNC’s 9th blog birthday, it’s only fitting that I share a Carrot Cake Protein Ball recipe! I actually created it for an Instagram takeover with Whole Foods Market Hingham a few weeks ago, so you might have seen it already, but, if not, I think you’re really going to love it!
These Carrot Cake Protein Balls taste just like the real deal, but they’re made without flour, so they’re naturally gluten-free. They’re also loaded with protein and healthy fats, thanks to a serving of white chia seeds. If carrot cake is your thing, you will LOVE these protein balls! Enjoy!
Carrot Cake Protein Balls
- 1/4 cup creamy almond butter
- 1/2 cup gluten-free oats
- 1/2 cup raisins
- 1/2 cup vanilla protein powder of your choice (I used SFH)
- 1 large carrot
- 2 tbsp honey
- 1 tbsp white chia seeds
Directions: Combine ingredients in a food processor. Roll batter into 1-inch balls. Store protein balls in the refrigerator or freezer.
Makes 15 balls
Macros (per ball): P 4 C 9 F 1
from Carrots 'N' Cake http://ift.tt/2ksR4p5