Ginger & Spice Carrot Bites - Two Ways
Pin RecipeFlex this snack for what you're doing and where you're going!
Ingredients
- 2 cups carrots cut in coins
- coconut oil for roasting
- 5 deglet dates* pitted
- 3/4 cup almond flour
- 1/4 cup + 2 tablespoons coconut flour
- 2-3 tablespoons crystallized ginger tweak depending how much ginger you like
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom optional
- 1/8 teaspoon sea salt
- Shredded coconut for rolling, if making fridge/freezer balls
Instructions
For Fridge/Freezer Bites
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Toss carrots with just enough coconut oil to coat them for roasting. Spread out on baking sheet and roast for 40-50 minutes, until soft when pierced with a fork and slightly golden.
- Put roasted carrots, dates, and vanilla into a food processor and process until they start to form a dough-like consistency.
- Add in the remaining ingredients, except shredded coconut, and process until the mixture starts to form a thick ball of dough.**
- Using your hands, roll into balls slightly smaller than ping-pong balls, then roll in the shredded coconut, if desired.
- Refrigerate for at least 3 hours before eating, or keep in the freezer for a treat to have on hand anytime
For On-the-Go Bites
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Follow steps 1-4 above, but do not rolls the balls in coconut.
- Put balls on a parchment lined baking sheet and flatten with your fingers into a cookie shape.
- Bake for 17-20 minutes. Let cool on the baking sheet before removing and eating.
Notes
*If you have an active lifestyle or are going hiking/backpacking and need more fuel, you can increase the dates up to 12.
**Add in a tablespoon or two of ground flaxseed for added fiber or ground hempseed for added healthy fat and protein.