Now you can have your cake and eat it too! This treat is great to prepare for yourself, others, or as a dessert tray for a get-together. It is quick & easy because, unlike most cakes or baked goods, it doesn’t require any baking time. Whenever I bake things, I tend to get impatient and I just end up eating the batter. With this recipe, you can basically go straight to eating the “batter” without feeling the slightest guilt. I don’t have to have my own children to know that getting youngsters to eat their veggies can be a challenge. With these Coconut Carrot Cake Bites, the carrots in the mix taste sweet, fluffy, delish, and easy to enjoy. The other ingredients are healthy too and lack refined sugar, flour, butter, or any other additives that most cakes do.
Ingredients (Makes 12):
- 1 cup pecans
- 3/4 cup shredded carrots
- 1/2 cup pitted medjool dates
- 1/4 cup raisins
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Drizzle of melted coconut oil
- 1/2 cup desiccated coconut
1. Place pecans in a food processor and process until a fine flour is formed.
2. Slowly add in the dates, raisins, maple syrup, and carrots. Also, sprinkle in the cinnamon, nutmeg, ginger, and vanilla. Continue to blend until a thick batter is achieved. You may need to add melted coconut oil to help obtain a softer, well-mixed texture.
3. With your hands, form the sweet carrot batter into small individual balls.
4. Roll each ball in a small dish filled with desiccated coconut to coat.
5. Place in the fridge to set.
6. Enjoy these Carrot Cake Bites with a tall glass of almond/coconut milk!
-X O X O