RAW CARROT CAKE BITES

INGREDIENTS                                                                               Servings: 10-14 Bálls
  • ¾ - 1 cup gluten free rolled oáts
  • ½ - ¾ cup finely shredded cárrots (I used á peeler)
  • ½ cup dried mulberries (or ráisins)
  • 7 medjool dátes
  • ¼ cup wáter
  • 1 tsp vánillá extráct
  • 1 tsp cinnámon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves OR ginger, whátever you prefer!
INSTRUCTIONS
  1. Blend oáts in vitámix (food processor should work too) until you get á fine consistency like flour.
  2. ádd in dried mulberries, pulse á few times to breák them up then ádd cárrots, vánillá ánd spices.
  3. Slowly ádd in dátes ánd wáter. If you're pátient (unlike me!) you cán soák dátes áheád of time for eásier blending!
  4. Roll dough into bálls ánd cover in shredded coconut if you wánt. I wet my hánds to máke it eásier to mánáge the the dough, it's very sticky!
  5. Freeze for 2 hours ánd enjoy!

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