Vegan Carrot Cake Bites

By Vegan Richa · 15 min

Ingredients

Instructions

1. Cut the carrots into 2-inch pieces and put them in a baking dish. Cover with parchment if you like, then roast at 400°F (200°C) for 20 to 25 minutes, longer for thick carrots.
2. Put the walnuts in a food processor and pulse until they form an even, coarse crumb.
3. Add the roasted carrots, dates, vanilla, spices and salt to the processor and blend until well combined and doughy.
4. Add the almond flour and coconut flour and pulse again to combine.
5. If the mixture is too sticky, add a few tablespoons of almond flour and 1 tablespoon of coconut flour and pulse. Taste, and if needed add a tablespoon of coconut sugar or maple syrup, or more spice.
6. Shape into balls and roll them in shredded coconut.
7. Store in the fridge for up to 5 days, or freeze.

Summarized from Vegan Richa's video. Watch it for the details.

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