Kate brought amazing carrot cake balls to our tango class. She said it was easy to make: dates, walnuts, carrots, optional frosting. The recipe seemed a lot like this Minimalist Baker recipe, and a lot like my own energy bites, so here’s my take on it!
Ingredients
- 3/4 C shredded carrot (~1-2 carrots)
- 1 C pitted medjool dates
- 1 3/4 C raw walnuts
- 2 tsp vanilla extract
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1 pinch ground nutmeg
- 4-6 T almond flour
Topping (optional):
- shredded coconut
- coconut butter: 1 C shredded coconut blended w/vanilla in a food processor
Instructions
Grate the carrot and set aside.
Put dates in food processor and blend until small bits remain or a ball forms. Add walnuts, vanilla, salt, and spices. Blend about 15 seconds. Add shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend.
Add flour 2 Tbsp at a time and pulse to combine.
Scoop out 2-T amounts, roll into balls with hands, and place onto a parchment-lined sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up.
Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter, and chill bites another 5-10 minutes to set.
