Carrot Cake Bites
Made with shredded carrots, dates and unsweetened shredded coconut. 20 min, makes 24, 10 ingredients.
Recipe by andianne.com
- Prep
- 20 min
- Total
- 20 min
- Makes
- 24
Ingredients
- 2 cups shredded carrots
- 6 dates
- 1 cup oat flour
- ½ cup unsweetened shredded coconut (+ ⅓ cup for rolling)
- ½ cup pumpkin seeds (raw or roasted)
- ¼ cup sunflower seed butter (or nut butter)
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ⅛ tsp salt
Instructions
Method by andianne.com. Cook it from their page if you can, so the people who developed and tested it get the visit.
- Shred the carrots to create 2 cups worth. This will take approximately 2 large carrots.
- Add the shredded to a food processor along with dates, oat flour, unsweetened shredded coconut, unsalted sunflower seeds, sunflower seed butter, cinnamon, nutmeg, ground ginger, and salt. Blend on low until everthing comes together into a sticky mixture.
- Scoop out 1 Tbsp of carrot cake batter and roll into a ball between your hands. Place on a plate and repeat the process for the rest of the batter untill all balls are formed.
- Add 1/3 cup of unsweetened shredded coconut to a shallow bowl and roll each carrot cake bite into it. You might have to gently press the shredded coconut into sides.
- Place in an airtight container and store in the fridge for up to 1 week. Grab 1-2 carrot cake bites for an energizing snack.