Raw Mini Carrot Cake Bites

These raw mini carrot cake bites are the perfect recipe to kick off your healthiest year yet! A yummy carrot cake made with a base of fresh carrot, almonds, dates, and coconut, paired with a macadamia nut frosting. Total bliss!

Ingredients

Carrot Cake Base

• 1 large carrot
• 1 cup almond meal
• 1 cup medjool dates, seeds removed
• 1/4 cup shredded coconut
• 1/2 teaspoon cinnamon

Macadamia Frosting

• 1 cup macadamias, preferably soaked for a few hours
• 1/4 cup pure maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon coconut oil
• Water, as needed

Toppings

• Walnuts
• Finely shredded carrot

Instructions

1. To make the base: chop the carrot into small pieces and then add to your food processor/high speed blender/thermomix with the other base ingredients and process until it resembles crumbs and sticks together when pressed.
2. Spoon mixture into a 24 mini muffin pan and press down with the back of a teaspoon.
3. To make the frosting: process all the frosting ingredients in your food processor/high speed blender/thermomix until smooth, adding in some water as needed.
4. Add to the bases and smooth over with the back of a teaspoon and place into the freezer for 2-3 hours to set.
5. Top with the walnuts and some finely shredded carrot.

Notes

Note: Keep stored in the freezer in an airtight container