CARROT CAKE BITES

Ingredients

• 1 1/4 tbsp Coconut flour, unsweetened
• 17 g Hemp Yeah!, plant protein blend, vanilla
• 3/8 tsp Cinnamon, ground
• 0.214 g Nutmeg, ground
• 0.857 g Sea salt
• 3/8 tsp Vanilla extract, alcohol free
• 7/8 tbsp Coconut flakes
• 85 g Carrot, chopped
• 45 g Walnuts, English, ground
• 140 g Dates, pitted
• 1/8 tsp Ginger, ground

Method

1. Chop the carrots into 2 inch pieces. Add to a baking dish, cover the dish with parchment and bake for at 400 deg F (200 C) for 20 to 25 mins.
2. Add walnuts to a food processor and pulse to chop into an even coarse mixture
3. Add the roasted carrots, dates, vanilla, spices and salt and process until the mixture is well combined and doughy.
4. Add the protein powder and coconut flours and pulse again to combine.
5. If the mixture is too sticky, add a few tbsp more protein powder and 1 tbsp more coconut flour and pulse. Taste and adjust flavor with a tbsp of maple syrup for sweeter if desired, or add more spices.
6. Form into even balls with your hands, approximately one inch in diameter. Add the shredded coconut to a plate for rolling.
7. Place in a sealed container in the fridge for about 20 minutes to slightly harden.
8. Enjoy!