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carrot cake bites

Prep Time 20 minutes
Total Time 20 minutes
Servings 20 bites

Ingredients

  • 1 cup MEDJOOL DATES
  • 1/2 cup RAW CASHEWS
  • 1/2 cup PECANS
  • 1/2 cup SHREDDED COCONUT
  • 1 cup SHREDDED CARROT (about 1 carrot)
  • 1/2 cup COCONUT FLOUR
  • 1/2 tsp CINNAMON
  • 1/2 tsp NUTMEG
  • 1/4 tsp GINGER
  • 1/4 tsp SEA SALT
  • 1 tsp LEMON ZEST (omit if you are making the glaze)

Glaze (optional)

  • 2 tbsp COCONUT OIL (melted)
  • 2 tbsp MAPLE SYRUP
  • 1/2 tsp VANILLA
  • 1 tsp LEMON ZEST
  • 1-2 tbsp COCONUT CREAM (the thick white cream from a can of full-fat coconut milk- save the rest for your smoothies!)

Instructions

  • Combine all ingredients for the carrot cake mixture together in a food processor. Process until well combined should be sticky but forms and holds nicely together when rolled into balls. If the batter is too sticky, add more coconut flour- a little at a time. Roll into ~18-20 balls and place in the fridge to set.
  • Meanwhile, prepare the glaze. Add the coconut oil to a pan on medium-low heat. Once melted remove from the stove and add the rest of the glaze ingredients. Whisk until smooth.
  • Remove the carrot cake bites from the fridge and dip them into the glaze, one at a time. Place on a lined plate and put the bites back in the fridge, once they have been dipped. You can also roll the bites into coconut or pieces of nuts. Continue dipping all the bites into the glaze and then placing them in the fridge. (FYI the bites are great without the glaze too- so the choice is totally up to you). Store in the fridge and enjoy!