Oil-free, zesty, fresh, sweet and healthy - this is a raw carrot cake recipe you won't want to miss! These Carrot Cake Bites are so quick and simple to make; just pop the ingredients in a food processor!
Cooking Instructions
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.
