No-Bake Carrot Cake Bites
Ingredients
The base
-
¾
cup
peeled and finely shredded carrot
-
1
cup
packed pitted medjool dates
-
1 ¾
cups
raw walnuts
-
2
tsp
vanilla extract
-
¼
tsp
sea salt
-
¾
tsp
ground cinnamon
-
½
tsp
ground ginger
-
1
pinch
ground nutmeg
-
4-6
Tbsp
coconut flour
-
¼
cup
raisins
For Topping
-
½
cup
desiccated coconut flakes
-
8
tsp
soft, runny coconut butter
Instructions
- Grate the carrot and set aside.
- Blend the pitted dates in a food processor until small bits remain or a ball forms, then set aside.
- Blend walnuts, vanilla, salt, and spices in the food processor until a semi-fine meal is achieved.
- Add the dates and shredded carrot back into the food processor and pulse until a loose dough forms.
- Add coconut flour gradually and pulse to combine until a tender, crumbly dough is formed.
- If desired, add raisins and pulse to combine.
- Scoop out 2-Tablespoon amounts, roll into balls, and place on a parchment-lined baking sheet.
- Optionally roll in shredded coconut and enjoy immediately or refrigerate to firm up.
- If topping with coconut butter, chill the bites in the freezer, then add the coconut butter and chill again to set.
Nutrition Facts (estimated)
Servings
16 bites
Calories
142
Total fat
5.4g
Total carbohydrates
24.1g
Total protein
2g
Sodium
44mg
Cholesterol
0mg
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