Carrot Cake Energy Bites


~ makes roughly 18-20 small balls; gluten-free, dairy-free, Paleo, vegan

These little snacks are a taste of spring and resemble the texture of a Larabar. Please note that it is necessary to have a food processor for this recipe. The one I love and recommend is this Cuisinart one.

- ¾ cup raw almonds

- ½ cup pecans

- 20 small pitted dates or 10 medjool dates

- ¼ cup raisins

- ½ cup unsweetened coconut flakes

- ½ cup oatmeal (gluten-free if desired)

- ½ cup shredded carrots, roughly 2 large or 3 small whole carrots

- 1 ½ - 1 ¾ teaspoon ground cinnamon

- ½ teaspoon ground ginger

- ⅛ teaspoon nutmeg

First, shred the carrots. Since you’ll be using a food process, it’s easiest to do this directly into the processor using the shredding attachment. Otherwise, just shred by hand. Once you’ve shredded the carrots, remove them from the bowl of the processor and wipe out any access water with a paper towel. Next, add the almonds and pecans to the processor and process until very fine. Add the dates next and process until only tiny pieces of date is visible (a gummy like texture should form).

Add the remaining ingredients and spices and process until everything is well combined. The mixture should come together nicely and stick together well. If you feel the texture is too sticky (due to extra sticky dates) just add a little more (2-3 TBSPs) oatmeal and process again.

Using your hands or a cookie scoop form the bites by rolling into bite-sized balls. Place on a cookie sheet or in a storage container. Freeze for 1-2 hours and then store the bites in an airtight container in the refrigerator for up to 2 weeks. These will store in the freezer for up to 2 months.