I love carrot cake. In my family, it’s usually an Easter treat. I’ve made many different versions over the years from traditional, to gluten free, to paleo. I don’t think I’ve ever had a carrot cake I didn’t like. So when I was thinking up a new recipe, I was inspired by the warm spices of carrot cake.
I had medjool dates, shredded coconut, carrots and spices on hand so the recipe came together quite quickly.
I like using medjool dates when making bites or ball recipes as they are naturally very sweet. This means you don’t have to add any sweeteners like honey or maple syrup to what you’re making. Dates are also rich in potassium and magnesium as well as copper, iron, manganese and Vitamin B6. Dates are high in fibre too which is going to support your digestive system and contribute to regularity.
- 1 carrot, finely shredded (I just use the shredding attachment on my food processor)
- 8 medjool dates, pits removed
- 1/2 cup shredded, unsweetened coconut (choose unsulphured)
- 2 tbsp collagen powder
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
Throw all ingredients into a food processor and pulse just until the mixture starts to stick together, almost forming a “dough”.
Scoop by the 1/2 tbsp and roll into balls. Place on a parchment lined baking sheet and into the fridge to firm up a bit. Before refrigerating, you could give them a roll in more coconut.
Makes approximately 16 Carrot Cake Bites.
*I was keeping the ingredient list short but feel free to add vanilla extract or a pinch of pink salt to enhance the flavour. A couple teaspoons of coconut flour added would make for a more cake-like texture.
©2019 Vibrancy Health Solutions