Ingredients
â–¢1 cup raw cashew
â–¢1 cup raw walnuts
â–¢3/4 cup medjool dates, about 8 large dates, pitted
â–¢3/4 cup shredded carrots
â–¢1 tsp cinnamon
â–¢1/2 tsp ground ginger
â–¢1/2 tsp all spice
â–¢2 – 3 tbsp coconut flour *
â–¢1/3 cup raisins
â–¢Coconut flakes and/or melted coconut butter for rolling
Instructions
Soak raw cashew and walnuts overnight in filtered water with a pinch of salt, or hot water for a couple of hours. Drain and rinse before preparing these carrot cake bites
In a food processor, pulse pitted Medjool dates, cashews and walnuts, until no chunks are left.
Add 2 tbsp of coconut flour*, spices, and 1/2 cup of grated carrots. Blend again until the mixture forms a gooey dough. If the dough is still very wet and not forming, add more coconut flour, 1 tablespoon at a time.
Fold in raisins and the rest of the shredded carrots, pulse a few times.
Place the food processor in the fridge for 30 minutes or freezer for 15 minutes for the dough to chill.
Roll into balls. (Wet your hands before rolling to prevent sticking).
Coat with coconut flakes, coconut butter or cashew cream frosting
Store in the freezer. Enjoy!
* Add more coconut flour, 1 tablespoon at a time until the carrot cake mixture forms a doughy texture.
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