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Vegan Carrot Cake Bites

Ingredients

  • 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 tsp ground cinnamon
  • 1 tsp 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 warm water (optional)

Instructions

  • Chop your carrots and throw them into your food processor. Pulse until they're shredded.
  • Throw in your pitted dates and almonds. Pulse. You may need to scrape down the sides once or twice.
  • 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.
  • 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).

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.