carrot-cake-bites

Ingredients

  • 3 medium carrots, peeled and chopped
  • ¾ cup raw walnuts
  • ½ cup raw cashews
  • ½ cup (packed) pitted Medjool dates, roughly chopped
  • 1½ teaspoons finely grated orange zest
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of sea salt

Directions

In a food processor fitted with the steel blade, process the carrots until finely ground. Add the remaining ingredients. Process until the dates and nuts are very finely chopped and incorporated into the carrots. The mixture should be moist enough to hold together when pinched between your fingers. (If not, add an extra date or two.)

Roll the mixture into small balls. Store in the refrigerator in an airtight container for up to 5 days.

Servings

Makes 15-20

A little sweet and a little spicy, these grain-free bites are the perfect way to enjoy all the flavors of carrot cake in one simple (and healthy!) bite-sized treat.
Written by Hallie Klecker

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