If you have to put a ball in your mouth, it may as well be the tastiest one possible and these guys are up there on the yum-o-meter. All the flavours of a carrot cake without all that tedious baking business? Where do I sign?
The trick is don’t overwork the mixture once you add the carrot and walnuts or it will be too mushy and it adds to the carrot-cakiness by having the texture. Just pulse it for a few seconds until just combined and they’ll turn out soft and squishy and delicious
- 1 cup almond flour
- 1 cup dessicated coconut
- 1 teaspoon each of nutmeg, allspice and ground ginger
- 2 teaspoons cinnamon
- 1 1/2 cups peeled and grated carrot (2 small carrots)
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 5 tablespoons date paste
- 1/2 cup walnuts, roughly chopped
- Extra dessicated coconut or shredded coconut to coat the bites.
- Peel and shred your carrots in a food processor. Remove and set aside to add later.
- Put your almond meal, dessicated coconut and spices in food processor and whizz together.
- Add your maple syrup, date paste and coconut oil and combine.
- Put your carrot gratings back in and combine for a few seconds.
- Add the walnuts and whizz through.
- Roll into small balls, then roll in coconut.
- Keep in an airtight container in the fridge.
- Makes 16 bites.