Ingredients
Equipment
Method
- In a food processor, pulse the raw walnuts and raw almonds until they form a coarse meal. Be careful not to over-process them into a paste; you want a slightly crumbly texture similar to almond flour. Transfer this mixture to a large mixing bowl and set aside.1 cup raw walnuts, 1 cup raw almonds
- In the same food processor (no need to wash it), add the shredded raw carrots and the soaked and drained Medjool dates. Process until the carrots are finely shredded and the dates are broken down into a paste-like consistency. If the mixture seems too dry to process, add a tablespoon or two of the reserved date soaking water, one at a time, until it comes together.1 cup shredded raw carrots, 1/2 cup pitted Medjool dates
- Add the carrot and date mixture from the food processor to the bowl with the nut meal. Add the shredded unsweetened coconut, unsweetened applesauce, melted coconut oil, cinnamon, ginger, nutmeg, cloves (if using), vanilla extract, and sea salt.1/4 cup raw shredded unsweetened coconut, 2 tablespoons unsweetened applesauce, 1 tablespoon melted coconut oil, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon vanilla extract, 1 pinch sea salt
- Use a sturdy spoon or your hands to thoroughly combine all the ingredients until a cohesive dough forms. It should be moist enough to hold together when pressed, but not overly sticky. If it feels too dry, add another teaspoon of melted coconut oil or a splash of applesauce. If it feels too wet, add a tablespoon of shredded coconut.
- Take about one tablespoon of the carrot cake dough and roll it between your palms to form a compact ball. Repeat this process until all the dough is used. You should get approximately 15-20 bites.
- While the carrot cake bites are setting slightly, prepare the frosting. In a high-speed blender or food processor, combine the drained soaked cashews, lemon juice, maple syrup, melted coconut oil, vanilla extract, and sea salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take a few minutes in a high-speed blender or a bit longer in a standard food processor.1 cup raw cashews, 2 tablespoons lemon juice, 1 tablespoon maple syrup, 1 tablespoon melted coconut oil, 1/4 teaspoon vanilla extract, 1 pinch sea salt
- Once the bites are rolled, you can either dip them in the frosting, drizzle it over them, or use a small spoon to dollop a bit on top. If you choose to dip them, place the bites on a parchment-lined plate or tray and pour the frosting into a small bowl. Dip each bite into the frosting, coating it to your desired coverage.
- While the frosting is still wet, you can roll the bites in shredded coconut, chopped nuts, or dust them with a little extra cinnamon for added texture and flavor.Shredded unsweetened coconut, Chopped raw walnuts or pecans, Cinnamon
- Place the prepared carrot cake bites on a parchment-lined plate or tray and transfer them to the refrigerator for at least 30 minutes to allow them to firm up. This step is crucial for them to hold their shape and for the flavors to meld. Once chilled, they are ready to be enjoyed!
Notes
Store in an airtight container in the refrigerator for up to 5-7 days, or freeze for up to 2-3 months.