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Carrot Cake Protein Balls
Carrot Cake Protein Balls
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Prep Time 10 minutes
Cook Time 0
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 0
Passive Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Add the cashews, oats, dates, applesauce, protein powder, and spices to the food processor. Turn on until a choppy dough forms, several minutes.
  2. Add the grated carrot and pecans until thoroughly mixed. The dough will appear slightly sticky.
  3. Pour unsweetened shredded coconut into a bowl.
  4. Roll dough into balls, roll each one in the coconut, and place on a clean cookie sheet.
  5. Refrigerate for at least 30 minutes to set.
  6. Store uneaten balls in an airtight container in the fridge.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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