It’s that time of year again. The days are starting to feeling longer, and sunshine drapes the city past 7 p.m. It’s warm and peaceful. Outside beckons.
And with a change of seasons comes a change to my vitality. I find that once spring arrives, I feel lighter, more energized. More creative. Maybe you feel that way too? It’s during these weeks that I fine tune what winter does to my temperament—I adjust from the grounding, if you will, of the last four months, to make space for lightness and creativity.
During the winter, I consume copious amounts of roasted root vegetables. And root vegetables, in their most natural state, are grounding. They grow underground, absorbing and assimilating nutrients in the soil. They thrive in darkness. Now, as I transition to more raw veggies and leafy greens, I find that grounding becomes less of a priority in my day-to-day. I welcome sunshine food with open arms.
These carrot cake bites are a perfect way to transition from winter to spring. They’re energizing, slightly sweet, a bit spicy, and most importantly, delicious. My husband just ate three in one sitting, so I promise they’re good 😉
- 2 large carrots (approx. 1 cup shredded)
- 5 Medjool dates, pitted (approx. 1/2 cup)
- 1/2 cup rolled oats
- 1/3 cup raw almonds
- 1/3 cup shredded, unsweetened coconut
- 1 tsp ground cinnamon
- 1 tsp ground pumpkin pie spice (this is optional; you could also swap this for equal parts ground ginger and ground cloves)
- 1/2 tsp vanilla extract
- 1 tbsp of warm water (optional)
1. Chop your carrots and throw them into your food processor. Pulse until they’re shredded.
2. Throw in your pitted dates and almonds. Pulse. You may need to scrape down the sides once or twice.
3. Add in your oats, coconut, spices, and vanilla extract. Pulse. Scrape down the sides once or twice. At this point, you’ll want your dough to (mostly) stick together. I added a tablespoon of warm water to help. Use your fingers to press it together. If it sticks, you’re done with the food processor.
4. Scoop out the dough and roll it into balls. If you want to sprinkle more shredded coconut on top, feel free!
Store these in the fridge and they should last at least a week (they’ll probably only last us a few days).