Rice Crisp Carrot Cake Bites
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, melted (dairy-free optional)
- additional desiccated coconut and walnuts, for rolling
Preparation
Peel and grate the carrot, then place it in a paper towel and squeeze out as much liquid as possible.
Add rice cakes, walnuts, grated carrot, Medjool dates, cinnamon, ground cardamom, ground ginger, and desiccated coconut to 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 the freezer for 15 minutes.
Remove from the freezer and dip each ball into the melted white chocolate, then sprinkle with additional coconut and walnuts.
Once the chocolate is set, enjoy right away or keep in the fridge for up to 7 days.
Tips
If the mixture does not come together and remains crumbly, add more dates until it becomes sticky enough.
