Vegan carrot cake bites

Vegan carrot cake bites with no refined sugar

I had a hankering for something sweet and wanted to use stuff I had on hand while also making it a healthy snack. I found a vegan carrot cake bite recipe online that says you get 16 balls for about 10 grams of carbs each.

Vegan carrot cake bites are full of wholesome ingredients

The ingredients needed are: - 1 cup of chopped carrots - 1/2 cup of pecans - 1/2 cup of coconut flakes - 1 cup oats (rolled or quick) - 1/2 cup Medjool dates (about 4-5) - 1/4 cup nut butter - 1 1/2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/3 cup shredded coconut for rolling the balls in

I thought to myself that I’ve got organic carrots growing in my garden. Let’s pull some up and use those! The two varieties that I grew this year were “Little Fingers” and “Parisienne.” Now the funny thing about that is that the Little Fingers variety are supposed to only get a few inches long, which makes them good for growing in shallow containers. I thought the Parisienne were supposed to be nice long carrots (I don’t know why I thought that). This is the second year I’ve grown both. The last time I grew them, the Little Fingers were long and the Parisienne were short little balls. I thought I mislabeled the rows. So, this year, I made a big effort knowing which row each variety was in. And, what do you know? The Little Fingers were long and beautiful and the Parisienne were short little balls. So, I didn’t get it wrong after all. That just seems so messed up and backwards to me!

Little Fingers carrots are long and beautiful and the Parisienne carrots are short balls

Anyway, back to the recipe, I had all the ingredients and had to use peanut butter for the nut butter. I followed these directions:

· Add the carrots into a food processor and blend until finely chopped. Transfer to a bowl.

· Add the pecans and coconut to that food processor and pulse to a sandy texture.

· Add the oats and dates and process again to a sandy texture.

· Now add the remaining ingredients and blend until a dough comes together.

· Shape the dough into tablespoon-sized balls and repeat until all the mixture has been used.

· Place the shredded coconut in a dish and roll each ball into the coconut to coat it. Place these in an airtight container and store in the refrigerator for up to 2 weeks.

Enjoy!

Vegan carrot cake bites can be rolled in coconut for added flavor and texture

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