Carrot Cake Protein Cups

🕥 Prep time: 15 mins (plus chill time) | 🥣 Serving: 6–8 cups | Recipe by: @jacialisontodd

All the cozy carrot cake flavors — but make it protein-packed, no-bake, and spoonable. 🥕🍰 These little cups are creamy, spiced, and totally plant-powered thanks to EarthChimp Vanilla.

Ingredients

Base Layer

  • 3/4 cup almond butter
  • 1/4 cup maple syrup
  • Dash of vanilla extract
  • 1/3 cup EarthChimp vanilla
  • 1/2 tsp ground cinnamon
  • Dash of nutmeg
  • Dash of ground cloves
  • 1/4 cup shredded carrots

Top Layer

  • 3/4 cup coconut yogurt (unsweetened vanilla works great)
  • Dash of maple syrup (optional, for sweetness)
  • 1 scoop EarthChimp vanilla
  • 1/4 tsp ground cinnamon
  • Dash of nutmeg
  • 2–3 tbsp shredded carrots (optional)

Toppings

  • Shredded carrots 🥕
  • Chopped pecans 🌰
  • Or keep it simple with a sprinkle of cinnamon ✨

Instructions

  • Make the base: In a bowl, mix almond butter, maple syrup, vanilla, EarthChimp vanilla, cinnamon, nutmeg, cloves, and shredded carrots until well combined.
  • Press the mixture evenly into muffin liners or silicone molds to form the base layer.
  • Whip the topping: Stir together coconut yogurt, maple syrup (if using), EarthChimp vanilla, cinnamon, nutmeg, and shredded carrots until creamy.
  • Spoon the yogurt mixture over the base layer.
  • Sprinkle with toppings of your choice — shredded carrots, pecans, or just cinnamon.
  • Chill in the fridge for at least 1 hour before serving.
  • Grab a spoon and enjoy your no-bake carrot cake cup! 🥕💛

Give It A Try

Wouldn’t these make the cutest afternoon snack?! 😍 If you make them, tag us at @earthchimp so we can drool over your creations!

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