Raw Carrot Cake Bites Recipe
Recipe type: Dessert, Snack
Cuisine: Raw, Vegan, Gluten-Free
Serves: 24
  • 6 organic carrots (or enough to make 1 cup grated carrots)
  • ½ cup walnuts
  • ½ cup cashews
  • ⅓ cup chopped dried apricots (without sulfites, especially if you are sensitive to sulfites)
  • ⅛ tsp allspice
  • 1 tsp cinnamon
  • ⅓ cup raw organic shredded coconut + some for topping
  1. Cut the carrot into large chunks and chop in a food processor or Vitamix. Remove from processor and make sure it measures out to 1 cup (remove some or process some more carrots as needed) and place in a large bowl.
  2. Chop the walnuts and cashews in a food processor, add to the carrot mixture.
  3. Chop the dried apricots in the food processor, and add to the carrot/nut mixture. If you have a large food processor you might be able to chop everything at once, I have a “mini” one so I did this in batches.
  4. Add the allspice, cinnamon, and coconut to the mixture. Mix with your hands making sure everything is well combined.
  5. Using your hands, roll some of the batter into a ball approximately 1 inch in diameter. Then roll the ball in the extra shredded coconut. Repeat until all the batter is gone.
  6. Top with a sprinkle of cinnamon. Can be eaten immediately or refrigerated.
  7. Makes approximately 24 carrot cake balls. Enjoy!
Recipe by Ally Ramser at http://www.allyramser.com/raw-carrot-cake-bites-recipe/