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Vegan Carrot Cake Bites

Ingredients

for 20 servings


  • 1.25 cup chopped carrots (about 1 large)
  • 0.63 cup pecans
  • 0.63 cup coconut flakes
  • 1.25 cup oats (rolled or quick)
  • 0.63 cup medjool dates (about 5)
  • 0.31 cup cashew butter (or nut butter of choice)
  • 1.88 teaspoons ground cinnamon
  • 0.63 teaspoon ground nutmeg
  • 0.42 cup shredded coconut (for rolling)


Instructions

  1. Add the carrots into a food processor and blend until finely chopped. Transfer to a bowl.
  2. Return the bowl of the food processor back onto the base and add the pecans and coconut. Pulse to form a sandy texture. Add the oats and dates and process again until a sand texture has formed. Add the remaining ingredients and blend until a dough comes together.
  3. Shape the dough into tablespoon-sized balls. Repeat until all of the mixture has been used.
  4. Place the shredded coocnut in a shallow dish and roll each ball in the coconut to coat it. Place balls in an airtight container and store in the fridge for 1 - 2 weeks.



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