Carrot Cake Energy Bites
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
 
A healthy and nutritious treat for snacks and on the go.
Ingredients
  • 1 cup diced carrots (about 2 medium)
  • 1 cup raw cashews
  • 1 cup unsweetened shredded coconut
  • 10 medium sized dates (5 very large)
  • 2-4 Tablespoons raw sunflower butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon pure vanilla extract
  • pinch salt
Instructions
  1. Place carrots into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped. Transfer to a medium mixing bowl.
  2. Next place raw cashews into the food processor and pulse until finely chopped. Place in bowl with carrots.
  3. Repeat the same process with the coconut and transfer to the bowl with the other ingredients.
  4. Put the dates into the food processor and pulse until chopped, then add the carrots, cashews, coconut, 2 Tablespoons sunflower butter, cinnamon, ginger, and vanilla. Pulse until the mixture comes together. If it's too dry, add more sunflower butter a little at a time. Scrape down sides and pulse again, if needed.
  5. Lay a piece of parchment paper in a clean, dry surface. Use the small ice cream scoop or tablespoon-sized measuring spoon to form the mixture into 18-20 balls. Eat immediately, or place in fridge or freezer to firm up a bit. Store in an airtight container in the fridge for about 1 week, or in the freezer for a month or two.
  6. Note: You can roll them in unsweetened coconut or leave them as is.
Recipe by For the Love of... at http://www.fortheloveof.net/food-wellness/carrot-cake-energy-bites/