Serves 1 Cooks in 15 Min Difficulty Easy
These snacks are so delicious they may as well be dessert! However, they are high in fiber, phytonutrients, protein and essential fatty acids, making them a nutritionally balanced replacement! I recommend making a batch of these and storing them in the freezer so you always have some on hand for a quick snack or after dinner treat!
The humble carrot provides an array of phytonutrients called carotenoids, which are responsible for the yellow or orange hue in plants. Beta-carotene, along with other carotenoids is a molecule that the body converts to Vitamin A. This important fat-soluble nutrient is required within the body for normal cell growth and division, assisting those with various skin conditions and brittle hair, enhancing immune system defense against colds, flu and infections, protecting cells from aging due to its high antioxidant capacity, and is well known for preventing vision impairments.
2 carrots, grated
6 medjool dates
1 cup walnuts
½ cup desiccated coconut, plus extra for coating balls
4 Tablespoons of protein powder (I used sprouted pea and rice protein)
3 Tablespoons of honey
1 teaspoon freshly grated ginger
1 teaspoon vanilla powder
1 teaspoon cinnamon powder
½ teaspoon nutmeg
1. Place all ingredients in a food processor, and blend for around 60 seconds or until mixture becomes a well combined, sticky dough 2. Roll 1 heaped tablespoon of the dough in the palms of your hands to form a ball, then roll in extra coconut to coat and place on a baking sheet 3. Place in the freezer for at least 30 minutes before serving so they firm up 4. Store in freezer for up to 1 month
Recipe: Jenna Carroll