Gluten-Free Carrot Cake Bites
Gluten-free, Dairy-free Carrot Cake Bites are perfect for a healthy snack or dessert
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Ingredients
- 1 cup carrot shredded
- 1/2 cup unsweetened shredded coconut Let's Do Organic
- 8-10 dates pitted
- 1 cup raw cashews
- 1 tsp. cinnamon spice
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
Cashew Cream Frosting
- 1 cup raw cashews soaked overnight in water
- 2 Tbsp. coconut oil melted and cooled
- 2 Tbsp. maple syrup
- Water as needed
Instructions
- Add carrot cake ingredients to a food processor and blend until you achieve a crumbly consistency and set aside.
- To make the cashew cream frosting, add ingredients to a high-speed blender and blend until you reach a thick frosting-like consistency. Add water as needed to thin out and set aside.
- Divide carrot cake mixture evenly and add to a greased muffin tin to shape. Remove carrot cake bites from the muffin tin and top each with a dollop of cashew cream frosting.
- Serve immediately or store in the fridge.
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