Carrot Cake Smoothie

Carrot Cake Smoothie - Oatmeal smoothie based that provides one serving of veggies, plus fiber and protein. Perfect for breakfast, or as a pre/post-workout shake! 

Carrot cake has got to be in my top 5 of favorite cakes. From the spices of cinnamon to the crunchy textures of nuts and carrots, there is nothing that will stand in the way of me and carrot cake. 

That’s why I love recipe testing with carrot cake ingredients. One of the most popular recipes on the blog are these carrot cake pancakes. The post also includes a fun waffle variation if you are team #waffles. 

But this smoothie version really takes the cake! (no pun intended) 

On the fact that you just might have all the ingredients on hand! So if you are wanting something quick to make for breakfast or fuel before or after your workout, this recipe is for you! 

The only thing I will mention is that if you do not have a high-powered blender, like a Vitamix, then you may need to do some prep work before blending. You will need to finely grate the raw carrots before adding to the blender, that is all! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Carrot Cake Smoothie - Oatmeal smoothie based that provides one serving of veggies, plus fiber and protein. Perfect for breakfast, or as a pre/post-workout shake! 

Ingredients

• 1 cup raw carrots

• 1 cup plant-based milk

• ¼ cup gluten-free rolled oats

• ½ frozen banana

• 1 Tbsp almond butter

• 1 Tbsp hemp seeds

• ½ tsp vanilla extract

• ½ tsp ground cinnamon

Boosters

1 scoop unflavored or vanilla-flavored collagen peptides or protein powder

Toppings

Chopped pecans, hemp seeds, cinnamon, carrot flakes, and coconut flakes

Directions 

1. Add all ingredients to a high powered blender. Feel free to add any optional add-ins to your smoothie if you’d like. Blend until smooth. Serves 1. 

Notes 

• You need a high powered blender for this recipe. If you do not have a high powered blender, finely grate carrots before adding to a normal blender. 

• To make it sweeter, add the other half of frozen banana or pure maple syrup, honey. 

• Add ½ cup ice cubes to keep the smoothie cold and thick. 

Healthy Reese's Peanut Butter Eggs

Healthy Reese’s Peanut Butter Eggs - Healthier version of the classic Reese’s peanut butter eggs sans refined sugar. Dairy-free, gluten-free, and vegan!

Growing up as a kid, Reese’s peanut butter eggs were always included in the Easter basket. Of course, there would also be a typical stuffed bunny or chick, a book or cute Easter pencils, and other candy (lots of it!) but the Reese’s eggs were my favorite

I guess this recipe stems from nostalgia. As adults, we aren’t getting Easter baskets anymore. Instead, we may be the one putting them together! The good news is that I don’t have to wait around like I did as a child because I can now make them at home!

What makes this situation better is that the recipe is made with only 5 ingredients. These healthy Reese’s peanut butter eggs are gluten-free, dairy-free, and vegan with no refined sugars!

I started recipe testing these back in February for an Easter post, but what I found is that these can be made any time of the year. You can definitely shape these into eggs for the Easter or simply make them into balls. Whatever you end up doing, you will soon find that these are super addicting!

I like to store the peanut butter eggs in the freezer for those random sweet tooth moments, but if you are eating them that week, then the fridge is fine too!

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A post shared by Candace Dorsey| From the Roots (@fromtherootsblog)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Makes 8-9 eggs.

Ingredients

• ½ cup peanut butter

• ¼ cup coconut flour

• 2 Tbsp maple syrup

• ½ cup dark chocolate

• 1 Tsp coconut oil

Directions

1. In a small bowl, combine peanut butter, coconut flour, and maple syrup. The mixture should be firm and tacky. If the mixture is runny, slowly add more coconut flour.

2. Scoop out 1 tablespoon of the mixture. Form the egg shape by rolling a ball and then placing the ball onto a small baking sheet lined with parchment paper. Press down onto ball until flat, then shape the top part where it makes a point.

3. Transfer tray to the freezer for 10 minutes.

4. While the eggs are setting in the freezer, combine chocolate and coconut oil into a small bowl. Place the bowl in the microwave and melt chocolate in 30 second increments until smooth and melted.

5. Take the tray out of the freezer and use a fork to dip each egg into melted chocolate. Make sure the egg is fully coated. Transfer back to parchment lined baking sheet and top with coarse sea salt if desired.

6. Immediately place baking sheet back into the freezer for 30 minutes to 1 hour.

7. Store in freezer for long term or fridge if eating immediately to one week.

Notes

1. You can use honey instead of maple syrup if not vegan.

2. Feel free to try other types of nut/seeds butter for this recipe! Just make sure you slowly add in the coconut flour so that the mixture isn’t too runny or too dry.

3. If dairy isn’t an issue for you, you can sub out the dark chocolate for milk chocolate. I made these using milk chocolate for my husband and he says that it taste closer to Reese’s eggs.