Carrot Cake Energy Bites
 
Prep time
Total time
 
Recipe from Create Your Plate Diabetes Meal Prep Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
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Recipe type: Snack, Meal Prep, Breakfast
Serves: 6 servings
Ingredients
  • ¼ cup (60 mL) pitted dates
  • ¼ cup (60 mL) almond butter or walnut butter
  • ½ cup (125 mL) gluten-free large-flake (old-fashioned) rolled oats
  • ⅓ cup (75 mL) raw or unsalted roasted walnuts, coarsely chopped
  • 2 carrots, grated
  • 1 tbsp (15 mL) canola oil
  • 1 tsp (5 mL) vanilla extract
  • ½ tsp (2 mL) ground cinnamon
  • ⅛ tsp (0.5 mL) ground nutmeg
  • ⅛ tsp (0.5 mL) sea salt
  • ¼ cup (60 mL) raisins
  • 2 tbsp (30 mL) unsweetened coconut flakes
Instructions
Food processor
  1. Add the dates, nut butter, rolled oats, walnuts, carrots, oil, vanilla, cinnamon, nutmeg and salt to a food processor and purée until the mixture reaches a smooth consistency. Transfer the mixture to a medium bowl.
  2. Add the raisins to the date mixture and fold to incorporate.
  3. Spread the coconut flakes onto a large plate.
  4. Using clean hands, form 2 tbsp 30 mL) of the mixture into a 1½-inch (4 cm) ball and gently roll the top into the coconut mixture. Repeat for the remaining mixture, making a total of 12 balls.
  5. To Store: In six small containers, add two bites. Cover the containers and refrigerate to allow the bites to set for at least 15 minutes before eating. Store the bites for up to 5 days in the refrigerator.
  6. To Serve: Enjoy cold.
Nutrition Information
Serving size: 2 bites Calories: 179.91 Fat: 10.54 g Saturated fat: 1.58 g Trans fat: 0 g Carbohydrates: 18.94 g Sugar: 10.02 g Sodium: 57.90 mg Fiber: 3.45 g Protein: 4.39 g Cholesterol: 0 mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/carrot-cake-energy-bites-2/