we are just about in the fall season! it’s my favorite time of year for food— I’m obsessed with all fall flavors! especially carrot cake, even though I eat it year round :)
I love to bake with super simple, whole food ingredients, and rarely add sugar. I also prefer lighter baked goods that I make with protein powder instead of flour. I love this because as a vegan, I already eat lots
of carbs, and am always trying to get extra protein in my body, so swapping flour for protein powder is perfect!
These bites are a tad sticky, and very decadent. They are soooo delicious and you wouldn’t ever take a bite of one of these and think that they’re healthy!
heres how to make them!
ingredients:
3 medjool dates
1 tbsp nut milk (I use macadamia milk)
1 tbsp almond Butter
1/4 cup sliced carrots
2 tbsp maple syrup
cinnamon
nutmeg
1 scoop Orgain Vanilla Protein Powder
1 tbsp vegan cream cheese
1 tbsp fresh grated ginger
steps:
1. in a small mixing - microwave safe bowl, add 3 pitted medjool dates. Microwave for about 10 seconds (cooking times may vary) just to soften the dates.
2. Mash dates in bowl. Add 1 tbsp maple syrup, 1 tbsp nut milk, 1 tbsp almond butter, and 1/4 cup sliced carrots. mix thoroughly until completely blended and smooth.
3. Add in 1 scoop (38g) vanilla protein powder, cinnamon, and nutmeg. mix until smooth, and dough like. If your mixture is too wet, add a bit more protein!
4. Roll mixture into about 4 bite sized balls. Place on parchment paper, while preparing the frosting.
5. In a small bowl, add 1 tbsp vegan Cream cheese (I used Trader Joe’s!), 1 tbsp maple syrup and 1 tbsp of freshly grated ginger. Mix until smooth.
6. Dip the carrot cake balls into the frosting and place on parchment paper, over a small baking sheet.
7. Place in the freezer for at least 1 hour and eat frozen if you like. These can also just be refrigerated as well!
Enjoy!😊
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