Go Back

Carrot Cake Protein Snack Bites (No-Bake)

All the cosy flavours of carrot cake… rolled into soft, sweet, melt-in-your-mouth snack bites, dipped in silky white chocolate. Naturally sweetened, quick to make, and perfect for a healthy grab-and-go snack or post-workout treat. 🥕✨
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword carrot cake protein bites no bake, carrot cake protein bliss balls, carrot cake protein snack bites, clean eating dessert or snack, healthy carrot cake snack balls
Servings 14

Ingredients

  • 1 cup rolled oats
  • 1 cup finely grated carrot (about 1 medium carrot)
  • 1/2 cup dates, soaked 30 minutes and drained
  • 1/2 cup any nuts, cashews, almonds, walnuts or a mix
  • 1/2 cup vanilla protein powder
  • 1/3 cup almond butter or peanut butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract

White Chocolate Coating

  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil

Toppings Optional

  • Flaky salt
  • Chopped nuts
  • Shredded Coconut
  • Sprinkles

Instructions

  • Add the rolled oats and nuts to a food processor and pulse until broken down and crumbly.
    Add dates, grated carrot, protein powder, nut butter, honey, cinnamon, nutmeg, and vanilla extract.
    Process until the mixture is well combined and slightly sticky. If it’s too dry, add 1–2 teaspoons of water or almond milk.
    Roll the mixture into 14-16 bite-sized balls and place on a lined plate or tray.
    Chill in the fridge for at least 20 minutes to firm up.

White Chocolate Coating

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Remove the snack bites working quickly, using two forks, dip one ball at a time into the bowl of melted chocolate until it is fully coated. Lift the ball from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper.Repeat with the remaining balls.
    Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 
    Sprinkle with shredded coconut, flaky salt, chopped nuts, or festive sprinkles if desired, then chill until chocolate has set.
    Store in an airtight container in the fridge for up to 7 days, or freeze for up to 3  months.
Print Recipe