I love love love trying new things especially when it comes to new recipes. A few weeks ago I stopped by my friend Ryann's place from Ryann Lindsey Photography where we chatted about photography, shoots, and food prep. Ryann is all into weekly food prep, and has been following the recipes from barre3. As we were chatting about recipes she offered me a bite of her chocolate balls she made from barre3. Once I ate this delicious snack my taste buds immediately started jumping for joy. Deeeeeeeee-licious. Immediately I needed the recipe, and looked up on barre3's site for the recipe. While browsing through their catalog of recipes I came across this delicious carrot cake one that I decided to modify. This recipe is perfect for making that delicious healthy snack that is a) easy to make, b) low fat, c) gluten free, d) dairy free, and e) and high in protein.
1 1/4 cups rolled oats (gluten free preferably)
3/4 cups shredded carrots (note: I bought the preceded carrots already when shooting this. I wish I actually diced them up before mixing.)
1/3 cup diced pecans
2 Tbs ground flaxseed
2 Tbs chia seeds
3/4 cup sunflower seed butter
1/4 cup pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 cup unsweetened shredded coconut
1/2 cup died cranberries
In a bowl mix together oats, pecans, flaxseed, and chia seed.
Stir in maple syrup, sunflower seed butter, vanilla extract, and spices into the mixture.
Once mixed add in the carrots, coconut, and cranberries.
To help avoid the mixture sticking to your hands spray some cooking spray on your hands
Use your hands to pack together small balls, and place on a cookie sheet.
Put in the freezer to freeze for an hour.