Carrot Cake Bites
20 servings, ready in 1 hour and 15 minutes
Serves: 20 bites
Preparation time: 15 minutes
Cooking time: 60 minutes
Grate carrots using a box grater or a grater attachment in your food processor and keep aside.
To the food processor, add pitted dates and SPLENDA® Granulated. Blend until it forms a smooth dough. Remove and set aside.
To the food processor, add vanilla, salt, walnuts, coconut flour, cinnamon and ginger. Pulse for a few seconds and add the prepared dates dough and shredded carrots. Run the processor until incorporated.
Scoop out two tablespoons mixture and roll into balls with hands. Repeat until all dough is used up. Roll into desiccated coconut and serve. It can also be chilled into a refrigerator in an airtight container for up to 3 weeks.
- ¾ cup carrots, peeled and finely shredded
- ¼ cup walnuts or any nut of your choice
- ¼ cup medjool dates
- 4 tablespoon SPLENDA® Granulated
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon grated ginger
- 4 tablespoon coconut flour
- ¼ teaspoon ground cinnamon
- ¼ cup desiccated coconut
|of which saturates||1.40g|
|of which sugars||2.00g|