Blog 4 Vegan Carrot Cake Bites Skip to main content

Vegan Carrot Cake Bites

Ingredients

for 20 servings


  • 1.25 cup chopped carrots (about 1 large)
  • 0.63 cup pecans
  • 0.63 cup coconut flakes
  • 1.25 cup oats (rolled or quick)
  • 0.63 cup medjool dates (about 5)
  • 0.31 cup cashew butter (or nut butter of choice)
  • 1.88 teaspoons ground cinnamon
  • 0.63 teaspoon ground nutmeg
  • 0.42 cup shredded coconut (for rolling)


Instructions

  1. Add the carrots into a food processor and blend until finely chopped. Transfer to a bowl.
  2. Return the bowl of the food processor back onto the base and add the pecans and coconut. Pulse to form a sandy texture. Add the oats and dates and process again until a sand texture has formed. Add the remaining ingredients and blend until a dough comes together.
  3. Shape the dough into tablespoon-sized balls. Repeat until all of the mixture has been used.
  4. Place the shredded coocnut in a shallow dish and roll each ball in the coconut to coat it. Place balls in an airtight container and store in the fridge for 1 - 2 weeks.



Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

BROWN SUGAR ITALIAN CHICKEN

Ingredients: 4 to 6 boneless skinless chicken breasts 1/2 cup brown sugar 1 (0.7-oz) packet Italian Dressing Mix Instructions: Preheat oven to 425ºF. Line a 9×13-inch baking pan with aluminum foil. Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture. Bake for 20 to 25 minutes. Turn broiler on HIGH. Broil chicken until brown sugar caramelizes, about 1 to 2 minutes. Watch it carefully so it doesn’t burn! Recipes Source :  Click Here
Post a Comment
Read more

VEGETARIAN MUSHROOM MEATBALLS

VEGETARIAN MUSHROOM MEATBALLS Ingredients 3 tbsp olive oil 1 medium onion (chopped) 20 oz mushrooms, finely chopped 1 cup quick cook oats 1 cup breadcrumbs 1/2 cup chopped parsley 4 garlic cloves (minced) 2 eggs 1/2 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp salt 1/4 tsp pepper 1 24oz jar Marinara sauce parsley to garnish 1/3 cup grated Parmesan cheese (optional) Instructions In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down. Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop. When ready to cook, using a tables...
Post a Comment
Read more

Easy Ratatouille Recipe

INGREDIENTS 1 cup crushed tomatoes 1 Tablespoon extra virgin olive oil 1/4 teaspoon apple cider vinegar 1 teaspoon minced garlic 1 Tablespoon fresh basil, about 3-4 large leaves, sliced , plus more for garnish 1 teaspoon herbs de Provence spice mix 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon chili powder 1 medium sweet or red onion,, sliced 1-2 large zucchini, (about 1 1/2 cups slices, sliced) 1 large Japanese eggplant, (about 3 cups slices, sliced) 3 large fresh tomatoes, (roma is best; about 3 cups slices, sliced) INSTRUCTIONS Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan) In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan. Stack the veggie slices in alternating patters (e.g...
Post a Comment
Read more