Ingredients
Scale
- 1 cup (128 g) blanched almond flour
- 6 tbsp (42 g) coconut flour
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cardamon
- 3 tbsp (45 ml) maple syrup
- 1/2 cup (60 g) shredded carrots
- unsweetened shredded coconut, for garnish
Instructions
- Add all the ingredients into the bowl of a food processor and process on high until everything is well combined and the mixture sticks together easily. The carrots should be broken down into small pieces and the dough should be moist but not too sticky or wet. Give it a taste to see if it’s sweet enough for you, and if not, add a tablespoon of coconut sugar.
- Add about 1/4 cup of shredded coconut to a shallow bowl. Using a tablespoon, roll the dough between your hands before rolling it in the coconut to coat, pressing it down to make sure the coconut sticks. Set aside on a plate and repeat with remaining dough. Store the bites in an airtight container in the fridge for best results, or freeze for longer periods of time.
- Prep Time: 15 mins