Carrot Cake Bites
Makes approximately: 12 bites.
This recipe combines all the delicious, classic flavours of carrot cake into a bite-size! Even more impressive, they are “everything-free”, meaning they are free from all common allergens such as egg, nuts, dairy, and gluten. They make the best school snacks for kids. But most parents will want to keep them all to themselves…they are decadent, sweet but also healthy. These Everything-free Carrot Cake Bites are the perfect way to sneak in extra veggies and micronutrients into your little ones. They are also incredibly easy to make, and a fun no-bake activity to involve the whole family in.
Ingredients:
- 1 cup coconut flour, sifted
- 1 tsp cinnamon
- ½ tsp ginger powder
- ¼ cup coconut oil, melted
- ½ tsp pure vanilla paste or extract
- 3 Tbsp maple syrup
- ½ cup carrots, finely shredded
- 1/3 cup finely shredded coconut
- ¼ cup finely shredded coconut, pulsed (for rolling at the end)
Method:
- Prepare a lined flat baking tray with baking paper and set aside.
- Prepare the ¼ cup of shredded coconut for coating later, using a food processor to pulse for a few times until very fine. Spread the pulsed coconut across a flat plate and set aside.
- In a large mixing bowl, combine together (using a whisk) the coconut flour, cinnamon and ginger powder until blended.
- Stir in the coconut oil, maple syrup and vanilla.
- Fold in the shredded carrots and the 1/3 cup of shredded coconut. Mix well until fully combined into a
batter. - Roll the batter into bite sized balls (about 1 Tbsp each) using your hands. Then, roll the balls through the pulsed shredded coconut until evenly coated.
- Place the coated bites across the lined baking tray and refrigerate for 1-2 hours before eating.
- These will store refrigerated in an airtight container for up to 1 week, or frozen for up to 3 months.