Another super simple and oh-so-unbelievably-delicious protein bite recipe comin’ atchaaaaaa.
If you were to spend some time in my kitchen, you’d soon notice that veggies seldom go uneaten. Food waste is one of my biggest pet peeves, and having lived in a part of the world where extreme poverty is a very real problem, it’s something that I try really hard to avoid. This has led me to the habit of making a clean-out-the-fridge stir fry at the end of each week, where I’ll grab whatever is leftover and toss it into a wok with some seasonings and some sort of protein. With so many different ingredient combinations, it’s something I never get bored of.
A second strategy I’ve found to be really helpful for minimizing food waste is adding all sorts of veggies to smoothies and baked goods. It’s how I first discovered that cauliflower happens to add great texture to smoothies, especially when it’s frozen. The same is true for zucchini and sweet potatoes, and as a bonus, they amp up the nutritional value too!
As far as baked goods go (or un-baked goods, as the case may be), I’ve been making a ton of protein bite recipes lately. Since carrots are naturally sweet, I really wanted to incorporate some leftover ones into a version that tastes like carrot cake. You probably wouldn’t think that sad looking carrots inspired such a delicious dessert, but this one’s been a hit!
These Coconut Carrot Cake Protein Bites are naturally sweet thanks to the carrots, dates and a touch of maple syrup, with only 4g sugar per serving. They’re great when you need a portable snack to help you power through the day, and leftovers can either be refrigerated or frozen. Something’s telling me you won’t have too many leftovers though. ? Sweet tooth? I gotchu.Print
A dessert that tastes like cake and requires zero baking? Sign me right up! These Coconut Carrot Cake Protein Bites are super simple, and hidden veggies have never tasted so good!
- 1/2 cup gluten-free rolled oats
- 1 tsp chia seeds
- 2 tbsp vanilla Vega Sport Performance Protein
- 1/4 cup raw unsalted walnuts
- 2 pitted medjool dates, chopped and soaked in warm water for about 5 mins
- 1 cup shredded carrot – about 1 large carrot
- 1/4 cup sunflower butter
- 1 tbsp each water and melted coconut oil
- 1 tbsp maple syrup
- 1/2 cup unsweetened shredded coconut
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- pinch of nutmeg and sea salt
- In a food processor, blend the oats and chia seeds until they turn to flour. Transfer them to a large bowl with the protein powder.
- Pulse the walnuts into small pieces. Transfer to the flour mixture.
- Drain soaking water off the dates and place them in the food processor. Process until as fine as possible, pausing occasionally to scrape down the bowl.
- Add all remaining ingredients to the processor with the dates. Blend on high until evenly incorporated, again, pausing to scrape down the bowl with a spatula.
- Pour the wet mixture into the bowl with the dry ingredients. Mix well until a dough forms, adjusting with 1 tbsp water at a time as needed. (You’re looking for a cookie dough-like texture.)
- Roll the dough into a ball and refrigerate for at least 30 mins.
- Breaking off a little at a time, roll the dough into 10-12 balls.
- Store leftovers in an air-tight container in the fridge, or seal and keep them in the freezer. These taste best cold.
If you don’t have sunflower butter, almond butter can also be used. I’d recommend avoiding peanut butter as it has a stronger taste and will overpower the other flavours in these protein bites.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: snacks, dairy free, gluten free, vegan, vegetarian, high protein
- Method: no bake
- Serving Size: 1/12 of recipe
- Calories: 137
- Sugar: 4g
- Sodium: 48mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0g
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