Easter Eggs, aka No Bake Carrot Cake Bites
These sweet and bright carrot cake bites taste like the cake we all know and love, but in a convenient no bake form with nutritious and wholesome ingredients.
Equipment
- Food Processor
Ingredients
- 1 cup finely shredded carrots, lightly packed (1-2 carrots) 115 grams
- 1 cup packed and pitted medjool dates about 10 dates, 164 grams
- 1 cup walnuts 100 grams
- ½ cup shredded unsweetened coconut flakes 35 grams
- 2 tsp orange zest can use up to 1 tbsp, depending on preference
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- ¼ cup coconut flour 30 grams
- ¼ cup raisins 50 grams
Instructions
- Finely shred carrots in a food processor and set aside.
- To the food processor, add the walnuts, orange zest, vanilla, spices, and salt. Pulse until the texture resembles crumbs.
- Add dates to the food processor with the nut mixture. Pulse a few times until the dates are broken up and mixed with the nuts.
- Add carrots and coconut flakes to the food processor and pulse to combine. Do not over-mix, you want some texture to remain.
- Now add the coconut flour and raisins and pulse a few more times until mixture is combined. You may need to scrape down the dough so everything is mixed.
- Dump mixture into a bowl and roll into 10-12 balls. They are delicious plain, but you can also roll them in coconut flakes for extra decoration!
- Enjoy! Store in the refridgerator for up to 3 days.