Raw Carrot Cake Bites with Vanilla Protein Frosting
Prep time
Total time
Serves: 9
Ingredients
- ¾ cup raw almonds or almond meal
- 1 cup shredded carrots
- ¼ cup raisins
- ¼ cup dried pineapple (unsweetened)
- ½ cup soaked dates
- ¼ cup chopped walnuts
- ½ cup unsweetened shredded coconut (I use Bob's Red Mill brand)
- 1 heaping teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- 2 scoops vanilla protein powder
- ¼ - ½ cup water or unsweetened almond milk
- ¼ tsp pure vanilla extract
- raisins and shredded coconutfor garnishing
Instructions
- Place the almonds in a food processor and process into a powder/flour consistency, or skip this step if you are using almond meal and just put almond meal into the food processor.
- Add in the raisins, pineapple, dates, walnuts and process until everything is well incorporated - you may need to add in 1 or 2 tablespoons of water while processing if the mixture is too dry.
- Add in the coconut, carrots, and spices, and process again until well incorporated (about 2-3 minutes more)
- Transfer the mixture to an 8x8 baking pan lined with parchment paper, and press down firmly and evenly into the pan.
- For the frosting, in a small bowl slowly at water/ almond milk to the protein powder, stirring continuously, until a thick pudding-like consistency is reached.
- Stir in the vanilla extract.
- Pour the icing over the carrot mixture in the pan, and sprinkle with raisins and coconut.
- Freeze for 1 hour to set, then cut into small squares.
- Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/?p=12655