Carrot Cake Power Bites
We immediately loved these small but mighty carrot cake bites in our test kitchen! These power bites are delicately spiced with nutmeg and cinnamon, sweetened with dates, and based on whole fresh carrots. These carrot cake power bites are sugar free, and most importantly absolutely delightful!
- 1/2 pound carrots
- 1 cup dates
- 1/2 cup almond butter
- 1 teaspoon ground cinnamon**
- 1/4 teaspoon nutmeg**
- 1/2 teaspoon salt*
- 1 cup whole wheat flour
- *not included
- **Spice Packet
- Parchment Paper
- Baking Sheet
- Small Pot
- Food Processor
Prep: Rinse and slice carrots in 1/2 inch pieces. Chop the dates. Line a baking sheet with parchment paper.
Place the sliced carrots in a small pot and cover with water. Bring up to a boil over medium heat, then turn down to low and simmer until the carrots are fork-tender but not falling apart, about 10 minutes. Drain in a colander and set aside.
Meanwhile, Place the chopped dates in a small bowl and cover with hot water for 10 minutes, drain and set aside.
In the bowl of a food processor, combine the cooled carrots with the dates, almond butter, cinnamon, nutmeg, and salt. Process in one-second pulses until chopped dates are fully processed and incorporated into the dough, scraping down the sides of the bowl as needed.
Transfer the mixture from the food processor into a medium mixing bowl. Add 3/4 cup of the flour to the bowl and mix with a sturdy spoon or spatula, until just combined. If dough is still sticky, add more flour until a dough consistency is formed. Chill for two hours in the fridge.
Roll the dough into 1 inch balls without too much pressure.Freeze for 10 minutes to harden. Enjoy!