Raw Vegan Carrot Cake Bites

Name: Gigitan Kue Wortel Vegan Mentah
Total time: 15 min
Yield: 30 servings
Cuisine: Indonesian
Ingredients: 1 medium carrot, peeled and chopped; 1/2 cup almond butter; 1/2 cup pure maple syrup; 2 cups flaked unsweetened coconut; 2 cups old fashioned oats; 1/2 teaspoon salt; 1/2 teaspoon vanilla; 1 teaspoon cinnamon (more or less to taste); white chocolate chips (optional)

Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-bally, and just the right amount of sweet. Perfect on-the-go snack for spring!

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

30 servings

1 medium carrot, peeled and chopped
1/2 cup almond butter
1/2 cup pure maple syrup
2 cups flaked unsweetened coconut
2 cups old fashioned oats
1/2 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon cinnamon (more or less to taste)
white chocolate chips (optional)

Steps

Add carrot chunks to the bowl of a food processor and pulse until finely chopped. (You should have a generous 1/2 cup.)
Remove carrots and set aside. Add oats and coconut. Pulse until coarsely ground.
Add all other ingredients, including the chopped carrots. Pulse until a smooth-ish, sticky “dough” forms. (You might have to push it down with a spatula a few times to help it along.)
Add white chocolate chips and pulse until chopped.
Roll into balls. Store in the fridge or freezer. Mwah! This week is looking good.