Carrot Cake Protein Balls Recipe
Try these carrot cake protein balls with Cinnamon Danish Impact Whey Protein for a good-for-you snack to rival the classic!
Makes: 10-15 balls
Ingredients
Ingredients
- 50 g Instant Oats (Vanilla flavour) or blended oats
- 100 g Impact Whey Protein (Cinnamon Danish flavour)
- 100 g carrots
- 50 g raisins
- 8 pitted dates
- 75 ml water
- 100 g low-fat cream cheese
- 2 tbsp sugar-free syrup/honey/agave
Method
1. Place raisins into a blender and pulse until a little broken up
2. Add the remaining ingredients and blend until nearly smooth
3. Roll into small balls (the mixture will be a little sticky here – try wetting your hands) and freeze for at least an hour
4. While waiting, mix the cream cheese and honey in a bowl and mix until smooth
5. Dip the balls into the frosting and consume straight away or refrigerate to set
| calories | 109 |
| totalFat | 2 |
| totalCarbohydrates | 17 |
| protein | 6 |
Jennifer Blow has a Bachelor’s of Science in Nutritional Science and a Master’s of Science by Research in Nutrition, and now specialises in the use of sports supplements for health and fitness, underpinned by evidence-based research.
Jennifer has been quoted or mentioned as a nutritionist in major online publications including Vogue, Elle, and Grazia, for her expertise in nutritional science for exercise and healthy living.
Her experience spans from working with the NHS on dietary intervention trials, to specific scientific research into omega-3 fatty acid supplementation and also the effect of fast foods on health, which she has presented at the annual Nutrition Society Conference. Jennifer is involved in many continuing professional development events to ensure her practise remains at the highest level. Find out more about Jennifer’s experience here.
In her spare time, Jennifer loves hill walking and cycling, and in her posts you’ll see that she loves proving healthy eating doesn’t mean a lifetime of hunger.
