Carrot Cake Energy Bites

Carrot cake has always been my favorite dessert, so naturally I had to create a guilt-free snack version of it! I love making no-bake bites like this to have in the fridge for an easy grab-and-go snack, breakfast, or sweet treat. You could also easily sneak in some of your favorite protein or collagen powder!

Yields 16-18 bites

INGREDIENTS:

1 cup finely shredded carrots

1 cup packed pitted medjool dates (pits removed)

1 cup walnuts

3/4 cup pecans

2 tsp vanilla extract

1/4 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

2-4 tbsp coconut flour (sub almond flour)

1/2 cup red or golden raisins

Unsweetened shredded coconut, optional garnish

1. Whether you have full carrots or pre-shredded carrots, add them into a food processor and pulse until they are finely shredded. Scrape out of the food processor and into a bowl, set aside. (No need to clean processor between each step!)

2. Add the pitted medjool dates to the food processor and blend until broken into small chunks. This could take some time so be patient! Scape out of the food processor and into the same bowl with the carrots.

3. Add the walnuts, pecans, vanilla extract, salt, cinnamon, ginger, & nutmeg to the food processor. Pulse until you get a semi-fine meal consistency, about 15 seconds.

4. Now add the carrots and dates back to the food processor with the nut mixture and pulse until a loose dough starts to form.

5. Add 2 tbsp at a time of the coconut flour, pulsing to combine (you may have remove the lid & stir to help move things along). You want a soft, crumbly dough so be sure not to over blend it. The flour should help the dough stick together more.

6. Scape out the dough mixture into a bowl and stir in the raisins.

7. At this point it's time to get a lil dirty and use your hands! Scoop out ~2 tbsp of dough and roll into a ball. If your hands start getting too sticky, get them damp with water.

8. In a separate shallow bowl, add the shredded coconut and roll each ball until coated.

9. Store in an air tighter container in the fridge for up to 1 week or in the freezer for up to 1 month!

Be sure to take a pic & tag us in your creations @thepreppedpalate 📸