Crispy Carrot Cake Bites
Serves
8
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
8 rice cakes
2 oz (60 g) walnuts
1 medium carrot, peeled, chopped
6 oz (170 g) medjool dates, pitted
1 tsp cinnamon
½ tsp ground cardamom
½ tsp ground ginger
1.8 oz (50 g) vegan white chocolate, melted
Nutrition
(Per Serving)
Calories
216
Fats
8 g
Protein
3 g
Carbs
33 g
Instructions
- In food processor, pulse rice cakes, walnuts, carrot, dates, and spices until sticky paste forms. If too dry, add more dates or 1 teaspoon melted coconut oil.
- Roll into tablespoon-sized balls. Freeze for 15 minutes.
- Dip each ball in melted white chocolate.
- Let set. Serve and enjoy, or store in fridge for up to 7 days.