A few months ago, I had an excess of carrots (and by excess I mean about a 20 pound surplus) and a bit of a sweet tooth. Well, what to do? Throw some carrots, fruit, nuts, spice and cocoa in my food processor and minutes later, my sweet tooth problem was resolved! Hooray! As far as my surplus of carrots, well, I made a very small dent with this dessert snack, but I can say that I did enjoy a lot of carrot juice that week. Win-Win! (Did I mention these are raw, gluten free, vegan and DELICIOUS?)
Spiced Carrot Almond Bites
Yield: approximately 16 balls
3 small carrots, peeled and chopped into the size of whole almonds
1 teaspoon orange zest
15 deglet noor dates, pitted
5 dried black mission figs, chopped roughly
1 tablespoon old fashioned rolled oats
1 cup toasted almonds
1 teaspoon cocoa powder
1 tablespoon grade B maple syrup
1 tablespoon pumpkin pie spice
1-ounce good quality dark chocolate, 65-70% cocoa solids, chopped roughly
¾ cup unsweetened shredded coconut
Place all ingredients, except coconut, in a food processor and process until well combined and the ingredients stop moving about in the bowl.
Place shredded coconut on a large plate.
Using your hands, roll dough into 1-inch balls and roll balls in the coconut to coat.
Refrigerate 30 to 45 minutes to firm up before serving.