Carrot Cake Bites with Rice Cakes
Ingredients
- 10 rice cakes
- 1 cup walnuts
- 1 medium carrot
- 1 cup Medjool dates
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 cup desiccated coconut
- 50g white chocolate
- additional coconut and walnuts for rolling
Preparation
Peel and grate carrot. Place in a paper towel and squeeze out as much liquid as possible.
Add rice cakes, walnuts, grated carrot, dates, spices and coconut into a food processor.
Pulse until the mixture comes together and resembles a sticky paste.
Using your hands form tablespoons of the mixture into balls.
Place the balls in a freezer for 15 minutes.
Take out from the freezer and dip each treat into the melted chocolate and sprinkle with coconut and nuts.
Once the chocolate is set enjoy right away or keep in the fridge for up to 7 days.
Notes
If the mixture is not coming together and still resembles crumbs when pulsing in a food processor, simply add more dates until it’s sticky enough.
