nutrient dense carrot cake bites

easy snacks that can double as breakfast or dessert are high on my list of favorite things. this carrot cake bite recipe makes a ton, which is great because they also last for forever!! well, like a week or so…(I’ve definitely still eaten them after 2 weeks in the fridge and they were fine, but that’s not official advice ;)).

the first batch I made of these I used 1/3 cup of maple syrup, and they were definitely pretty sweet, so I updated the recipe to 1/4 of a cup. you can always add more if you prefer a sweeter snack!

if you don’t want to go through the hassle of melting chocolate to drizzle over the top, you can also just pulse some into the mix after you add the almond flour. it’s honestly a very forgiving recipe so don’t feel like anything has to be followed exactly. change it up based on what you like!

you could totally add coconut to this too. personally, I don’t love coconut, and my husband is allergic so we left them out. but it would make a great addition!

another option is to replace the hemp hearts with ground flax seeds.

ingredients:

1 cup of small carrots

2 cups of granola (pumpkin spice or cinnamon roll flavors are best)

1 tbsp chia seeds

1/3 cup hemp hearts

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla

1/2 cup cashew butter (or any nut butter)

1/4 cup maple syrup

1 cup almond flour

white chocolate chips, melted (optional)

instructions:

add the carrots to a food processor and process until the carrots are in very small pieces.

add the granola, chia seeds, hemp hearts, cinnamon, nutmeg, vanilla, cashew butter, and maple syrup to the food processor with the carrots. process until well mixed.

add in the almond flour and process again until well mixed.

1 tablespoon at a time, roll the mixture into balls and place on a tray/plate. place in the refrigerator for 15 minutes. at this point, drizzle the melted chocolate to the top and refrigerate for another 15 minutes.

enjoy!

keep in the refrigerator. enjoy for up to a week.