Carrot cake is one of those timeless desserts that’s a true feast for the senses. There’s the earthy sweetness of carrots, a satisfying crunch from nuts, the fluffy, cloud-like texture of moist cake, and that unmistakable flavor that’s both sweet and just a little savory. But despite its veggie-forward name, traditional carrot cake is often packed with sugar.
So, we took on the challenge of capturing everything you love about carrot cake but without the sugar overload. These low-sugar carrot cake bites are made with protein-sweetened Oobli chocolate, which delivers the delicious flavor you crave, without the added sugar. Bonus: each bite also doubles as a protein boost thanks to the addition of nuts and vanilla protein powder.
Quick, easy and satisfying, these carrot cake bites are great for on-the-go snacks, post-workout pick-me-ups, guilt-free desserts or an any-time sweet treat. Because yes, you deserve it.
Ingredients:
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1 Oobli milk or dark chocolate bar
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1 tsp olive oil
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⅓ cup almond butter
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¼ cup maple syrup
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1 tsp vanilla extract
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1 cup almond flour
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1.5 scoops vanilla protein powder
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¼ cup shredded carrot + extra for topping
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¼ cup shredded coconut + extra for topping
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¼ cup chopped walnuts + extra for topping
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¼ cup raisins
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½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp ginger
Directions:
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Break the chocolate bar into small pieces, place in a bowl with 1 tsp olive oil.
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Microwave in 30 second intervals, mixing in between, until melted.
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Add the almond butter, maple syrup, vanilla extract, almond flour and vanilla protein powder to a large bowl and miix well.
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Add the carrot, coconut, walnuts, raisins, cinnamon, nutmeg and ginger. Fold to combine.
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Roll the batter into 1-1.5 inch balls (batter should make about 16).
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Drizzle each carrot cake bite with chocolate and top with extra walnuts, carrot and coconut if desired.
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Set in the fridge for ~30 minutes to let the chocolate set and enjoy!
