When we saw the recipe for these Carrot Cake Bites by @pinchofyum, we knew we had to make them with (what else!?) our Carrot Cake Almond and Walnut Butter! These treats are chewy, perfectly spiced, and just the right amount of sweet. As a bonus, they're vegan, too!
INGREDIENTS
- 1 carrot, peeled and roughly chopped
- 2 cups flaked unsweetened coconut
- 2 cups old fashioned oats
- 1/2 cup Big Spoon Carrot Cake Almond & Walnut Butter
- 1/2 cup pure maple syrup
- ½ tsp salt
- ½ tsp vanilla
- 1 tsp cinnamon (more or less to taste)
- ½ cup white chocolate chips (optional)
PREPARATION
- Add the carrot pieces to the bowl of a food processor and pulse until finely chopped. It should measure to roughly a generous 1/2 cup. Remove carrots from the food processor and set aside.
- In the same food processor, add oats and coconut and pulse until finely ground.
- To the oat and coconut mixture, add Carrot Cake nut butter, maple syrup, salt, vanilla, cinnamon, and carrots. Pulse until a smooth, sticky "dough" forms. You may have to wipe down the side of the food processor a few times to incorporate all the ingredients, but trust—it's worth the added effort!
- Remove the blade of the food processor. Roll about 1 Tablespoon of the dough into balls and set on a plate lined with parchment paper.
- In a microwave-safe bowl, add white chocolate chips (if using) and microwave in 20-second increments, stirring between, until melted and smooth.
- Drizzle the melted white chocolate over the balls and chill for 10 to 15 minutes until set.
- Enjoy!