dairy free · gluten free

Carrot Cake Bites

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these little magical gluten-free vegan bites taste so much like carrot cake, you’d never know protein powder is an ingredient // around Easter I was talking to my preceptor about foods with added protein powder and how I did not believe that the recipes containing protein powder could actually taste good // in the past I myself tried adding vanilla protein powder to oatmeal- ugh, yuck to me! But the unflavored pea protein I use as a base for my shakes could be a game-changer // That day after talking about with my preceptor, I decided to formulate a recipe based from my energy cube recipe using the unflavored pea protein // using the energy cube recipe and what was available in my fridge, the carrot cake bites were born // I really hope you enjoy the recipe! I love having them as breakfast with my coffee, as a snack, or as a dessert!

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  • 2 scoops (66 g) of unflavored pea protein
  • 1.5 medium carrots, grated (~about ½ cup)
  • 1 cup of gluten-free oats
  • 1 cup of pitted dates, chopped in food processor
  • ¼ c 100 % maple syrup
  • 1.5 tsp of fresh ginger, grated
  • 2 tsp vanilla
  • 2 Tbsp vegetable oil or 2 Tbsp of smart balance spread, melted
  • 1 tsp cinnamon
  • 1/8 tsp pumpkin spice (optional)
  • shredded coconut to roll bites in (optional)
  1. Mix all ingredients in a mixing bowl until well combined (I use my kitchen aide electric mixer)
  2. Scoop and roll into 2 inch diameter ball
  • tip: I recommend grating the carrot and ginger over the food processor, because I tried them in the food processor (see picture, ginger and carrot are combined), but the chunks are too large and make the balls difficult to form.  If you find you are still having difficulty forming balls, add another Tablespoon of oil

Makes 15 bites

Exchanges per 2 bites, Carbohydrate: 2, Protein: 1

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Happy, Healthful baking!

-the mrs.

ps: chocolate chip cookie dough is coming next!

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