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  • Rachel Stentiford

CARROT CAKE BITES

No food processor required - just a bowl, spoon and a good arm for stirring!


Ingredients

• 1 ½ cups almond meal

• ½ cup raisins

• 1 medium carrot (150 g), finely grated, squeeze out juice

• 1 tablespoon any nut butter

• 1 tablespoon honey or rice syrup

• 1 tablespoon linseeds/flaxseeds

• 1 teaspoon ginger powder

• ½ teaspoon cinnamon

• 1 tablespoon desiccated coconut, optional (to coat) .


Method:

1. Place all the ingredients in a bowl (except coconut) and mix until well combined. You can add more almond meal or nut butter if needed to find desired consistency. It should hold together but not be too sticky.


2. Place coconut in a shallow dish. Roll a tablespoon of mixture into a ball with the palm of your hands and roll each carrot cake bite in coconut to coat. Repeat for all mixture.


Store in fridge for up to 5 days or freeze and take out to defrost for an hour when ready to eat.





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