These carrot cake energy bites need only 10 minutes to prepare for an easy vegan protein snack—all the flavors of carrot cake without the hassle of baking for hours.
As the wife of a vegan ultra-runner, I am always on the lookout for new easy vegan protein ball recipes that can be easily grabbed after a workout.
What Are Carrot Cake Energy Balls?
Carrot Cake Energy Balls are bite-sized snacks loaded with natural proteins and healthy carbs to fuel up before a workout or recharge after.
And vegan protein balls often mean energy bites with dates!
Dates are wonderful nourishing dried fruits for raw baking, adding iron, magnesium, and potassium to energy balls.
How To Make Raw Carrot Cake Protein Balls
Great news, there is nothing easier than making those carrot cake protein balls. Plus, you don’t need vegan protein powder for this vegan protein ball recipe.
In fact, you can source your vegan proteins from many different nuts and seeds.
So, let me show you my trick to make affordable vegan protein balls with dates!
All you need is a food processor and these simple ingredients:
- Carrots – no surprise, this is a raw carrot cake ball recipe, so you need fresh carrots.
- Dates – any dates work. Deglet Nour dates are usually cheaper than Medjool dates. If your dates are too dry, soak them in hot water for 10 minutes before using them in this recipe. Drain well before adding into the food processor to avoid the addition of water that could soften these carrot cake balls too much.
- Walnuts – with 15g of protein per 100g, walnuts are great for making high-protein ball recipes without using expensive protein powder.
- Flaxmeal – with 18g protein per 100g, flax meal is another great vegan protein booster that is often cheaper than nuts.
- Unsweetened shredded coconut
- Almond butter – while peanut butter works too, almonds contain less saturated fat and more proteins with 21g/100g.
- Cinnamon and ginger – this brings out all the carrot cake flavors! A pinch of all spices or nutmeg will be a great addition.
Storing Carrot Cake Protein Balls
No-bake cookie balls or energy bites with dates can usually be stored for up to 3 weeks in the fridge. But, for this carrot cake energy bite recipe, I recommend storing them for not more than 1 week in the fridge.
In fact, this recipe contains fresh carrots, and therefore the carrot cake flavor and taste alter after 7 days. This is why I recommend freezing those carrot energy bites in an airtight container.
They defrost in only 2 hours at room temperature for a quick, handy post-workout vegan snack.
If you love energy bites, I recommend you also try my no-bake pumpkin energy balls.
If you make these carrot cake protein balls, don’t forget to share a picture of your creation with me on Instagram. What I love the most is to connect with you and see what you are making in your kitchen,
Did You Like This Recipe?
Carrot Cake Energy Bites
- 1 cup Carrots - peeled, chopped (2 medium carrots)
- Place the peeled, chopped carrots in the bowl of your food processor, with the S blade attachment.
- Pulse a few times until it forms tiny pieces of carrots. Set aside in a bowl.
- In the food processor bowl again (no need to clean it!), add all the dry ingredients and blend on high speed until the nuts, oats, and coconut turn into a fine ground/flour. It shouldn't take more than 1 minute.
- Add in almond butter, vanilla, maple syrup (optional, only for a boost of sweetness), the carrot pieces from step 1, and the soft pitted dates. If your dates are slightly dry, make sure you soak them in hot water for 10 minutes before using them in this recipe. Drain well before adding to the food processor to avoid the addition of water.
- Blend on high speed again until it forms a sticky dough.
- Scoop out dough and roll between your hands to form golf size balls. You should be able to shape about 16 balls.
- Roll each ball into unsweetened desiccated coconut.
- Place each ball onto a plate covered with parchment paper.
- Refrigerate 15 minutes to firm up if desired or eat straight away.
- Store in an airtight container in the fridge for up to 1 week or freeze and defrost them 2 hours before at room temperature.