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RAW CARROT CAKE BITES

INGREDIENTS

1 ½ CUPS DATES

¼ CUP COCONUT OIL  (MELTED)

1 TBS PURE MAPLE SYRUP

2 GRATED CARROTS

¾ CUP ALMOND MEAL

1 CUP WALNUTS

½ CUP DESICATED COCONUT

1 TSP CINNAMON

½ TSP SEA SALT

¼ CUP WALNUTS FOR TOPPING                             

METHOD

• PROCESS THE WALNUTS FOR THE TOPPING UNTIL CRUMBLY AND SET ASIDE

• PROCESS DATES, COCONUT OIL, AND MAPLE SYRUP UNTIL A STICKY PASTE FORMS

• ADD REMAINING INGREDIENTS (EXCLUDING CRUMBLED WALNUTS) INTO DATE MIXTURE AND PROCESS UNTIL COMBINED.  MIXTURE SHOULD BE MORE COOKIE DOUGH CONSISTENCY THAN CAKE BATTER.  IF MIXTURE IS VERY WET, ADD EXTRA ALMOND MEAL.  IF TOO DRY, ADD A LITTLE WATER

• PRESS MIXTURE INTO A CAKE TIN LINED WITH CLING WRAP. SPRINKLE WALNUTS OVER THE TOP, AND PRESS INTO MIXTURE SLIGHTLY

• PLACE INTO THE FREEZER FOR ONE HOUR, REMOVE, SLICE AND ENJOY! 

(I KEEP THIS STORED IN THE FREEZER AND EAT IT AFTER ONLY SLIGHTLY DEFROSTING, AS IT IS QUITE MUSHY AT ROOM TEMP)

* YOU COULD ALSO ROLL INTO BALLS AND COVER IN NUTS IF PREFERRED*

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/no-bake-recipes-for-healthy-living/raw-carrot-cake-bites.html

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