Carrot Cake Protein Bliss Balls

And just like that, my holidays are over and I am back at work and getting back into my normal day-to-day routine. One thing that I missed during my holidays were healthy snacks – it was so difficult to find healthy snacks in Japan! And as you can already tell, I love snacking between my main meals. So, one of the first things I made after my holidays were protein bliss balls. Not only are they so simple to make (takes 15 minutes tops), but they are also delicious and there are so many flavour combinations you can come up with – yes, the sky is your limit when it comes to bliss ball flavour combinations!

So, this is my version of the carrot cake protein bliss balls. I love the freshness that the carrots adds to the sweetness of the sultanas and the crunchiness of the walnuts and almonds. Each bliss ball is packed with wholesome goodness, low GI as well as vegan friendly. They also make the perfect morning or afternoon tea snack.

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe πŸ™‚

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Yummy Carrot Cake Protein Bliss Balls πŸ™‚

For those of you counting calories and macros, please use the following table as a guide.

Makes 24 protein bliss balls

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Carrot cake protein bliss ball nutrition facts.

Ingredients

  • 1 cup shredded carrots;
  • 1/2 cup rolled oats;
  • 1/2 cup desiccated coconut;
  • 1/2 cup walnuts;
  • 1/4 cup almonds, raw;
  • 1/3 cup sultanas;
  • 1/8 cup hemp seeds;
  • 1 tbsp. chia seeds;
  • 4 tbsp. TrueProtein French vanilla protein powder; and
  • 3 tbsp. water (you may require more or less depending on the amount of liquid your carrot has).

Method

  1. In a food processor, process the rolled oats, desiccated coconut, walnuts, almonds and sultanas until the mixture reaches your preferred texture;
  2. Then, add the hemp seeds, chia seeds and protein powder and process until well combined;
  3. Add the shredded carrots and process until well combined. The mixture should start to resemble cookie crumbs now;
  4. Add water 1 tbsp. at a time and process until your mixture starts to resemble a cookie dough. I needed 3 tbsp. of water for the mixture to resemble a cookie dough – yours may differ depending on the amount of liquid your shredded carrots hold;
  5. When your mixture resembles a cookie dough, it is time to roll into bliss balls. Use a tbsp. as guide for the size of each ball; and
  6. Enjoy as a snack or morning/afternoon tea. Store in the fridge for up to a week or in the freezer for up to a month.
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Enjoying my carrot cake bliss balls with a cuppa πŸ™‚

Happy making,

Suba

Xx

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