Vegan Carrot Cake Protein Bites

Happy Sunday everyone!!! Is anyone ever ready for Monday? I think my case of the Monday’s gets worse with each week, especially when there is a holiday around the corner. This week, my family flies in from Ohio and I can’t wait to see them! Even though they were just here in Christmas, it seems like forever since they have been here soaking up the Arizona sun!

With Easter coming up next weekend, I was trying to think of something a little creative and fun to make for the week. Jeff and I are still going strong with our Lent goal of no sweets until Easter Sunday, so while pastries, breads, and cookies, sounded fantastic, I couldn’t bring myself to cheat! While these little protein balls may taste like dessert, they are made without any sweetener or sugar. The sweetness you taste is from one of my favorite ingredients, dates, and maybe a little from the protein powder.


These are raw and require no cooking, freezing, or chilling before being eaten (although I do think giving them some time in the refrigerator enhances the flavor — they are also better cold!). They are made with all vegan products, including the protein powder. I am happy to say they came out better than expected as this was the first time I actually put a raw vegetable into one of my protein bite recipes!


These are best kept in a sealed container in the refrigerator for about 5-7 days. I used a vegan vanilla protein powder from Sprout’s Farmers Market. Sprouts does not pay or endorse my page, I just truly love their products and their store!! I am not sure how other protein powders would compare, and I tend to by vegan brands regardless so if you use something different I don’t know if it will alter the taste. I really hope you give this one a try! If you celebrate Easter,  I hope you have a wonderful and relaxed week! I’ll be enjoying the time I have with my family, so HHK will take a back seat for a few days, but expect an update on some of our local eats once they leave! Enjoy!

Vegan Carrot Cake Protein Bites

  • Servings: 12-14 bites
  • Difficulty: medium
  • Print


  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 6 dates
  • 2 Tbsp vegan vanilla protein powder
  • 1/2 tsp cinnamon
  • 1/3 cup unsalted peanut butter
  • 1/4 cup raisins
  • 1 Tbsp unsweetened almond milk
  • 1/3 cup shredded carrot


In a food processor, grind all ingredients except the carrot and raisins. Stop and stir occasionally. Grind until a find meal forms that can be pressed together with your fingers to form a solid. Add the carrots and pulse a few times to incorporate them into the meal.

Remove the blade and stir in raisins. Rolled gum ball sized bites with hands and place on a cookie sheet or large plate. Once finished, either cover with foil or place in an air-tight, sealed contained and refrigerate. Will keep for 5-7 days in refrigerator.



Easter Dessert Made Simple, Chocolatey Banana Cake with Walnuts

Happy Easter everyone! It seems as though over the years Easter has obtained quite the reputation for chocolate, Easter baskets filled with candy, decadent pastries and desserts, and Easter egg hunts with jelly bean and candy-filled eggs. Well… even though I did cave and buy a bad of Reese’s peanut butter eggs (primarily because my husband asked where the Easter candy was in our house), I still wanted to make an Easter brunch dessert that was chocolatey and satisfying but lighter and more tummy friendly!


Pastries and desserts often contain a lot of butter and a lot of sugar, which is perfectly fine in moderation, but typically we are not deciding between the candy, the chocolate, the danish, or the Easter bread… we are usually trying a little of all 4. For my dessert, fat it minimal, but flavor is still fully there! I use a base of over-ripe bananas to add moisture and sweetness. Whole wheat flour provides a little more density and fiber to this cake, but if cooked right will not dry it out whatsoever. Don’t worry, I didn’t forget about the chocolate! A few chocolate chips were added for those who desire chocolate to consider a dessert a dessert. Walnuts were also added for a little crunch!

This cake looked so delicious last night, that I couldn’t even wait until today to try it out! I hope you enjoy my Chocolatey Banana Cake with Walnuts, and have a happy Easter!

Chocolatey Banana Cake with Walnuts:


  • 2 over-ripe bananas, mashed until fairly smooth
  • 1/2 cup brown sugar, not packed
  • 1 whole egg
  • 1/2 cup unsweetened almond milk
  • 1 tsp canola oil
  • 1 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1 1/2 cups whole wheat flour
  • pinch of salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts

Preheat your oven to 350 degrees.

In a large bowl, combine your mashed bananas with the brown sugar, egg, almond milk, and canola oil until the sugar is well incorporated and there aren’t any lumps. Add all of the dry ingredients (flour, baking powder, cinnamon, salt) and mix until well combined. Add your chocolate chips and walnuts by lightly folding them into the batter so they are well distributed.


Lightly spray your bunt pan (or another type of cake pan; baking time may differ though), and add in your batter evenly. Bake for ~35 minutes or until the top of your cake is fairly firm and lightly brown. Let cool for 5-10 minutes before flipping over onto a serving platter. Serve warm and enjoy!