You may also like
Categories:Viewed: 59 - Published at: a year ago
Ingredients
- 2 whole Medium Carrots
- 1/2 cups Raw Walnuts
- 1/2 cups Raw Pecans
- 5 whole Medjool Dates, Pits Removed
- 1 Tablespoon Ground Cinnamon
- 1/2 teaspoons Ground Ginger
- 1/2 teaspoons Ground Nutmeg
- 1/2 cups Shredded, Unsweetened Coconut For Coating
Method
- First chop the carrots into large pieces. In a food processor, pulse the carrots until they're shredded. Remove them from the bowl and set them aside.
- Next, add your nuts to the food processor and pulse until you have a meal. Add your pitted dates and pulse until the ingredients are combined. Add the shredded carrots and spices and process until you have a dough-like consistency.
- Sprinkle the shredded coconut on a flat surface (I used a plate) and form the dough into small balls. Gently roll the balls in the coconut until they are completely covered.
- Place the carrot cake bites in the fridge and let them harden slightly. Keep refrigerated for up to 1 week.
- Makes 12 medium bites.
