No Bake Carrot Cake Protein Bites

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!😊