This is truly one of my favourite go-to recipes, partly because these are simply delicious and partly because they are so easy to make. I developed these a while ago but I now include fresh ginger and a little vanilla powder. I actually think these taste more like a carrot cake than some carrot cakes do! They are lovely and moist and not too sweet. I like to make a batch and keep in the fridge as a ready-made snack.I particularly love this recipe because it is so inclusive – it is paleo, AIP, gluten-free, and vegan, and because it tastes so much like carrot cake even my non-paleo, non-vegan, gluten-eating friends and family love these too! As with all of my recipes, these raw bites are healthy and made with whole food and raw veg, but they taste like a real treat. As an added bonus these are effortlessly full of prebiotic fibre to help to boost gut health and also contain coconut oil, cinnamon and turmeric for calming and soothing inflammation. As an alternative, I sometimes press the mixture into a cake mould, top with coconut cream and pop into the fridge for a quick and extra special treat – I promise the coconut cream really gives a creamy carrot cake frosting and turns them into a truly divine and yet healthy treat!
1 carrot, reserve a spoon of grated carrot for topping
1 inch grated fresh ginger
1/2 tsp good vanilla powder
2 medjool dates
2-3 tablespoons coconut oil
handful cashew nuts
100g Tiger Nut Powder
1 heaped tablespoon Dr.Gayes Super Golden powder
(alternatively, substitute with some turmeric/cinnamon and shredded coconut)
optional; shredded coconut for rolling
Place the ingredients in a processor and pulse lightly, you want to mix well but leave lots of texture.
Shape into small balls and chill.
This will keep for 5-7 days in the fridge, and will also freeze well.