Recipe! Raw Coconut + Carrot Cake Bites
- 1.5 cups grated carrot
- 1/4 cup gluten-free rolled oats
- 1 cup pitted medjool dates
- ½ cup shredded unsweetened coconut (plus extra for topping)
- ¼ cup dried cranberries
- 1/3 cup ground walnuts
- 1/3 cup pureed coconut butter* (we love Nutiva’s Organic Coconut Manna)
Place all ingredients (except dried cranberries) in a food processor and pulse until mixture is thoroughly combined, somewhat like cookie dough. Put mixture into bowl and using your hands, mix in the ¼ cup dried cranberries until they are spread throughout the “dough."
Roll the mixture into balls or press into a pan and cut into squares, then top with a little extra coconut.
Place bites in the refrigerator for at least 1 hour before serving.
*If you can’t find coconut butter or prefer a different ingredient, try another nut butter like Almond Butter or Cashew Butter