10 May Carrot Cake Energy Bites
Carrot Cake Energy Bites
By: Toby Amidor
Nutrition Information
- Serves: 6 servings
- 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 type: Snack, Meal Prep, Breakfast
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.
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
- 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.
- Add the raisins to the date mixture and fold to incorporate.
- Spread the coconut flakes onto a large plate.
- 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.
- 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.
- To Serve: Enjoy cold.
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