Carrot Cake Protein Balls

Serves | 16-18

Ingredients:

• 1 c pitted dates, packed (about 25)

• ½ c rolled oats

• 2 medium carrots (about ⅓ c shredded, packed)

• ⅓ c unsweetened coconut flakes

• 1 c walnuts, chopped

• ½ c protein powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• Pinch of salt

• Splash of vanilla

Chocolate Coating (optional):

• White chocolate chips + coconut oil

Directions:

1. Submerge dates in warm water and soak for 5 minutes. Drain and set aside.

2. Add rolled oats to a food processor and blend until a fine flour forms. Remove and set aside.

3. Shred the carrot using the food processor.

4. Add soaked dates, shredded carrot, oat flour, coconut flakes, walnuts, protein powder, and seasonings to the food processor. Pulse until broken down and a sticky dough forms.

5. Scoop dough using a small cookie scoop and roll into balls. Place on a parchment-lined baking sheet. Freeze for 20–30 minutes.

6. Melt white chocolate chips with a bit of coconut oil until smooth. Dip or drizzle each ball, return to the baking sheet, and top with additional shredded carrot or chopped walnuts. Chill for 5–10 minutes until set.

Notes: For a simpler option, skip the coating and roll in unsweetened coconut flakes before chilling. We love Promix protein powder. If the mixture feels too dry, add a small splash of water and pulse again. If too soft, add a bit more oats or protein powder.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.