Ahh in hindsight…
In the spirit of the season, it would have been fun to try and make these with fresh grated pumpkin, but I had some carrots sitting around that I wanted to use up. There’s always next year!
Simple and sweet, better-for-you treats! I love finding ways to sneak veggies into snacks.
No Bake Carrot Cake Bites
* Gluten-Free * Dairy-Free * Egg-Free * No White Sugar! *
• 1/2 cup carrots, chopped/grated (roughly 2 medium carrots)
• 3/4 cup shredded coconut (unsweetened)
• 4 Medjool dates, pitted
• 1.5 cups, almonds
• 1/4 cup almond butter
• 1/4 cup honey
• 1/4 cup hemp seeds
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Himalayan pink salt
1. Place almonds in a food processor and pulse until they reach the consistency of almond meal. I like to add the spices at this point and pulse for a few more seconds to get them nicely blended into the almond meal. Remove from food processor and set aside.
2. Rinse out the food processor and add the chopped carrots. Pulse until shredded. Do not over process the carrots or they will end up too mushy and watery. If you do not have a food processor, you can shred the carrots using a hand grater, and blend the rest of the ingredients in a blender.
3. Add the almond meal, almond butter, honey and dates into the food processor with the carrots and process until fully combined.
4. Transfer to a bowl and mix in the coconut flakes and hemp seeds.
5. Form mixture into 1-inch (2.5 cm) balls and enjoy!
Store in an air-tight container in the refrigerator for up to 2 weeks.
* If the consistency ends up being too moist, you can add more coconut or hemp seeds to soak up the liquid. Over blending the carrots will result in moisture being released into the mixture. This can be avoided by grating the carrots by hands and adding them at the end, or pulsing them slowly in the food processor and paying attention to the consistency as you go.