Tag Archives: easter recipes

Carrot Cake Energy And Protein Balls: Paleo Goodness

When you think of Easter you think, “Bunnies” and when you think of bunnies you think of carrots!

Carrot Cake is my husbands favorite kind of cake so for Easter, we do these up as a little treat.

Paleo Carrot Cake Energy Balls
Carrot Cake Protein Balls
and a special (very limited)
Coconut Cream Icing.

At the bottom of this post there is a link to a Facebook Live I did making these for my #FitFriends!

Enjoy!!

Paleo Carrot Cake Energy Balls

Carrot Cake Paleo Energy Balls

1 Cup peeled and shredded carrots
3/4 Cups pecans
1 Egg white
1/4 Teaspoon cinnamon
1 Tablespoon honey
2 Tablespoons + 2 Teaspoons Coconut Flour
2 Tablespoons ground Hemp seeds

Directions

  • Preheat oven to 350 degrees.
  • Using a bender (I use a NutriBullet), pulse the pecans until they are a fine chop (about four pulses).
  • Whisk the egg white until stiff peaks form.
  • Fold together the carrots, pecans and egg whites in a bowl.
  • Add the cinnamon, honey, coconut flour and hemp seeds.
  • Mix until all the ingredients are well combined.
  • Line a cookie sheet with parchment paper.
  • Take 2 tablespoons of the mixture, compress it in your hands and then gently roll into a ball and place on the cookie sheet.
  • Bake for 12 – 15 minutes.

Carrot Cake Protein Balls

Carrot Cake Protein Balls

1/2 Cup Nut Butter (I used Almond Butter)
1 Cup Oat bran
3/4 Cup Vanilla Whey Protein Powder
1/2 Teaspoon Cinnamon
2 Tablespoons Almond Milk
1/2 Teaspoon Nutmeg
1/2 Cup shredded peeled carrots
2 Tablespoons honey

Directions

  • In a large bowl, mix together all the dry ingredients. Once mixed, add in the carrots.
  • Add in the nut butter and honey and mix until it is all together.  Add in the milk a bit at a time to make the dough a good consistency to roll into balls.
  • Roll into balls and place them on a parchment lined cookie sheet or plate.
  • Chill in the refrigerator.

Coconut Cream Icing

1/4 cup coconut oil, softened (room temperature)
1/4 cup dairy-free butter substitute, softened (like Earth Balance; I use soy-free.)
1 teaspoon pure vanilla extract
2 cups sifted powdered sweetener (I use my NutriBullet and blend the sweetener to turn it into powder)
1-2 Tablespoons unsweetened coconut milk.

Directions

  • Whip coconut oil and butter together until smooth and creamy.
  • Add vanilla extract and powdered sweetener, one cup at a time, mixing well between each cup.
  • Add the milk, a little at a time, using less for thick frosting and more for a thin frosting. I used 1 tbsp in the Facebook Live.
  • Store in airtight container in the fridge up to 1 week, or freeze for up to 1 month. Thaw at room temperature to use (do not microwave frosting).