Step 1
Prepare the Base: In a food processor, add the oats, vanilla protein powder, dates, grated carrot, cinnamon, ginger, nutmeg, and walnuts.
Step 2
Blend Until Combined: Pulse until the mixture is well combined and sticky enough to hold together. If the mixture is too dry, add a small splash of water or an extra date until the texture is just right.
Step 3
Shape the Balls: Using your hands, roll the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
Step 4
Coat with Coconut Butter: Melt the coconut butter and white chocolate together gently (either in a microwave or on the stovetop), then dip each ball in the melted coconut butter white chocolate, covering it fully. Return each coated ball to the baking sheet and top with chopped pumpkin seeds.
Step 5
Set and Serve: Place the energy balls in the fridge for 15–20 minutes to allow the coating to set. Once firm, they’re ready to enjoy!
These delicious, carrot-cake-inspired energyballs make a perfect snack with a delightfulmix of textures and flavours. Enjoy!
