Carrot Cake Pops

45 min.
Comments
Carrot Cake Pops

There's nothing like having a snack in the fridge that satisfies sweet cravings and is packed with nutrients. Like these carrot cake pops with an oatmeal base that'll give your body an extra boost of fibre! 🥕

Will you try this easy sweet snack too? Don't forget to share your result with us on Instagram tagging @vilgaincooking! 📸

Shop ingredients

Nutrition (1 serving)

  • 139 kcal
  • 11 g carbohydrates
  • 10 g fats
  • 3 g protein

Per 12 portions

To the marbles:
For the topping:

Instructions

  1. Carrot Cake PopsThrow the oatmeal, coarsely grated carrots, dates, walnuts, chia seeds and spices into the blender.

  2. Mix everything. You should end up with a dough of a stiffer consistency.

  3. 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.Carrot Cake Pops

  4. 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.

  5. And then just enjoy!Carrot Cake PopsCarrot Cake Pops

Products used in the recipe

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