CARROT CAKE TWO-BITE BALLS

SERVES 16 BALLS

1 cup old-fashioned oats

1⁄2 cup almond meal

1⁄2 cup pecans

1⁄3 cup plus 2 tbsp unsweetened shredded coconut, divided

3 medium carrots, grated

15 dates, pitted

2 tbsp unsweetened cocoa powder

2 tbsp almond butter

1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1⁄2 tsp ground ginger

NUTRITIONAL VALUES

Calories: 184kcal
Fat: 13.1g (1.8g S.Fat)
Carbs: 15.5g
Protein: 6.4g
Sugar: 10.2g
Sodium: 237mg

METHOD

In a food processor, combine the oats, almond meal, pecans, 1/3 cup coconut, carrots, dates, and cocoa powder. Mix on high until thoroughly combined. You may need to scrape down the edges a few times to ensure the dates don't clump. Combine the almond butter, cinnamon, nutmeg, and ginger in a mixing bowl. Mix once more until everything is well combined. If necessary, scrape down again.

Transfer to a flat surface and thoroughly mix everything together. If necessary, use your hands. Pinch off dough pieces and roll into sixteen balls. If desired, roll the balls in additional shredded coconut.

PROTEIN POWER PISTACHIO BITES

SERVES 18 BALLS

1⁄2 cup old-fashioned oats

1⁄2 cup almond butter

1⁄4 cup maple syrup

1⁄3 cup oat bran

1⁄3 cup flaxseed meal

1⁄3 cup pistachios, ground

1 tbsp raw shelled hempseed

NUTRITIONAL VALUES

Calories: 433kcal
Fat: 34g (7.1g S.Fat)
Carbs: 22.2g
Protein: 14.5g
Sugar: 4.6g
Sodium: 1010mg

METHOD

In a large mixing bowl, combine all the ingredients and thoroughly combine.

Make eighteen balls out of the dough.