Carrot Cake Bites

Method

One of my favourite things about creating recipes that are both plant-based and whole (not to mention often raw) is figuring out how to make something that tastes just as good – or better – as the original version. And so, back to that essence. After some deliberation, I narrowed down the flavours of carrot cake to be:

• carrot (indeed)
• lemon
• walnut
• coconut
• cinnamon
• juicy dried fruit
• sweet and sharp.

And these are exactly the flavours rolled up into these delicious little bites! As you eat one straight from the freezer, close your eyes: I guarantee that you could be mistaken for thinking you are eating carrot cake ice cream. Mmm.

Directions:

• Begin by blitzing the walnuts in a food processor until they form a powder (how chunky you want this to be is up to you).
• Add the rest of the ingredients, except the coconut, to the food processor and pulse on a slow speed until they all come together. Increase the speed to form a smoother paste.
• Taking a teaspoon of the carrot cake mixture at time, roll into balls using your hands and coat in the coconut.
• Place in the freezer until needed.

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