Description
Tender, naturally sweetened carrot cake bites with dates, carrots, walnuts, and cinnamon. It’s a simple recipe and perfect for a healthier dessert option at a holiday party or to have on hand for an afternoon sweet treat.
Ingredients
Scale
2 carrots peeled and finely shredded carrot
1 cup packed pitted Medjool dates (measured after pits are removed)
1 1/2 cups raw walnuts or pecans
2 tsp vanilla extract
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch ground nutmeg
4 Tbsp almond flour
Instructions
- Shred your carrots using a grater and set aside.
- Cut or blend pitted dates until small bits remain or a ball forms. Set aside.
- Blend the nuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved — about 15 seconds in a processor/blender. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend.
- Add the almond flour 2 Tbsp at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You’re looking for a crumbly dough.
- Scoop out large spoonful amount, roll into balls with hands, and place directly onto a serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more almond flour to dry the mixture out.
- Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.