Carrot Cake Pops

Name: Carrot Cake Pops
Prep time: 45 min
Yield: 12
Ingredients: 80 g gluten-free jumbo oat flakes; 1 carrot; 40 g dates; 40 g walnuts; 1 tsp chia seeds; 1 pinch cinnamon; 1 pinch of dried ginger; 100 g cashews; 40 g coconut oil; 20 g maple syrup; 20 g water

Karolína Kramářová

45 min.

Comments

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! 📸

Shop ingredients

Gluten Free Wholegrain Jumbo Oats – 750 g – Whole grain gluten‑free flakes from Finland with a distinctive nutty taste

£2.99

Medjool Dates – 200 g – no added sugar, creamy texture and caramel-like taste

£4.69

Chia Seeds – 250 g – chia seeds from Paraguay rich in omega-3

Organic Ceylon Cinnamon – 50 g (jar) – sweetly fragrant variety with mild pungency from organic farming, without unnecessary additives

Organic Ginger Powder – 40 g – intense taste and aroma, from controlled agriculture, for baking and hot drinks

£3.49

Cashew Nuts natural – 500 g – crunchy snack with a sweet buttery taste, source of unsaturated fats, unsalted

£6.49

Organic Coconut Oil – 500 ml – unrefined, cold‑pressed virgin coconut oil – perfect for cooking and skincare

£6.99

Organic Maple Syrup – 250 ml – 100% natural sweetener from Canada with caramel flavour

Nutrition (1 serving) 1 ball

139 kcal
11 g carbohydrates
10 g fats
3 g protein

Per 12 portions

Cake Pops:

80 g gluten-free jumbo oat flakes
1 carrot
40 g dates
40 g walnuts
1 tsp chia seeds
1 pinch cinnamon
1 pinch of dried ginger

Coating:

100 g cashews
40 g coconut oil
20 g maple syrup
20 g water

Instructions

Throw the oat flakes, coarsely grated carrots, dates, walnuts, chia seeds and spices into the blender.
Mix everything. You should end up with a dough of a stiffer consistency.
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.
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.
And then just enjoy!