I saw another blogger post a carrot cake bites recipe and wanted to try it, but the link was broken. For the life of me I couldn’t find the recipe anymore. I came up with my own and I’m reasonably satisfied with it, but it keeps nagging at me that I’ll never know how the other recipe would have turned out. Do you ever get that annoying feeling you can’t shake off?
This recipe would also have been perfect for Easter, but alas! I was sequestered for a week in a cabin up some godforsaken mountain with no phone nor internet, so this one is a bit late. But it’s too good to save for just Easter, so enjoy this one whenever you like–it makes a lovely little snack or dessert when you want just a little sweet nibble after dinner.
Makes 12 nibbles
100g pecan nuts
3 medium sized carrots
6-8 pitted medjool dates
50g plain chocolate chips
1 tsp cinnamon powder
1/4 tsp ginger powder
1/8 tsp nutmeg
Soak the pecans and almonds in a bit of water and set aside while you get on with the rest of the recipe.
Peel and very finely grate the carrots into a mixing bowl. Cut the dates to small pieces (scissors will come in very handy for this).
When you’ve soaked the nuts for a good ten minutes, grind them to a fine powder in a food processor. Add the dates and shred for a few more seconds. Transfer the nuts and dates to the bowl of grated carrots, add the spices and chocolate chips, and combine with your hands. Refrigerate for 10-20 minutes if you find the mixture too wet.
Roll the mixture into small golf-sized balls. Refrigerate for some thirty minutes before serving.
These will keep in the fridge for 3-4 days (if you and your friends can resist them of course).
I like these little nibbles as a small dessert. Sometimes you want your favourite dessert but you’re not that hungry, you just want the taste. Fear no more for your waistline: these nibbles only contain approximately 163 calories each.