Raw Carrot Cake Bites

All the flavors of carrot cake without having to turn on the oven.

5 minutes

3 hours

Difficulty

This is our estimate based on online research.
Calories:	56
Fat:	5 g
Carbohydrates:	4 g
Protein:	1 g
Calculated per serving.

by vanessajay

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Serves: 20

Ingredients

1 cup 1 cup 1 cup Pecans
1 tsp 1 tsp 1 tsp Flax Seed Meal
0.5 tsp 0.5 tsp 0.5 tsp Cinnamon, ground
1/8 tsp 1/8 tsp 1/8 tsp Ginger, ground
1/8 tsp 1/8 tsp 1/8 tsp Nutmeg, ground
1/8 tsp 1/8 tsp 1/8 tsp Sea Salt
3 whole 3 whole 3 whole Dates (Medjool), pitted
0.25 cup 0.25 cup 0.25 cup Raisins, golden preferably
0.5 Tbsp 0.5 Tbsp 0.5 Tbsp Pure Vanilla Extract
1 whole 1 whole 1 whole Carrots, large, grated
0.5 cup 0.5 cup 0.5 cup Coconut, shredded

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a blender or food processor, pulse together pecans, flax, cinnamon, ginger, nutmeg and sea salt until coarsely ground.
Next add in the dates, raisins, vanilla and carrot. Blend until well combined.
Use a small cookie scoop to form uniform balls.
Roll in the unsweetened coconut then set onto a lined baking sheet.
Refrigerate for 3 hours.