.svg){kind=icon}
Carrot Cake Bites
If you have to put a ball in your mouth, it may as well be the tastiest one possible and these guys are up there on the yum-o-meter. All the flavours of a carrot cake without all that tedious baking business? Where do I sign? The trick is don’t overwork the mixture once you add the carrot and walnuts or it will be too mushy and it adds to the carrot-cakiness by having the texture. Just pulse it for a few seconds until just combined and they’ll turn out soft and squishy and delicious
- 1 cup almond flour
- 1 cup dessicated coconut
- 1 teaspoon each of nutmeg, allspice and ground ginger
- 2 teaspoons cinnamon
- 1 1/2 cups peeled and grated carrot (2 small carrots)
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 5 tablespoons date paste
- 1/2 cup walnuts, roughly chopped
- Extra dessicated coconut or shredded coconut to coat the bites.
Peel and shred your carrots in a food processor. Remove and set aside to add later.
Put your almond meal, dessicated coconut and spices in food processor and whizz together.
Add your maple syrup, date paste and coconut oil and combine.
Put your carrot gratings back in and combine for a few seconds.
Add the walnuts and whizz through.
Roll into small balls, then roll in coconut.
Keep in an airtight container in the fridge.
Makes 16 bites
