There's nothing better than having a fridge stocked with snacks that satisfiy sweet cravings and while being packed with nutrients. Try these carrot cake pops with an oatmeal base that'll give your body an extra boost of fibre! 🥕
Will you give this easy, sweet snack a try? Don't forget to share your result with us on Instagram tagging @vilgaincooking! 📸
Nutrition (1 serving)
- 139 kcal
- 11 g carbohydrates
- 10 g fats
- 3 g protein
Per 12 portions
- 80 g jumbo oats
- 1 carrot
- 40 g dates
- 40 g walnuts
- 1 tsp chia seeds
- 1 pinch cinnamon
- 1 pinch ginger powder
- 100 g cashews
- 40 g coconut oil
- 20 g maple syrup
- 20 g water
Instructions
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Mix everything. You should end up with a dough of a stiffer consistency.
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Wet your hands and shape the dough into balls and place them on the tray. Place the balls in the freezer for 30 minutes.
In the meantime, soak your cashews.
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The last point is the icing. Drain the soaked nuts and throw them in a high‑powered blender. Add the melted coconut oil, maple syrup and a splash of lukewarm water. Blend until smooth.
Then take the balls and roll them in the prepared glaze. Sprinkle with grated carrots, chopped nuts and place in the freezer for at least 30 min. But longer rather than less.
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And then just enjoy!
