Carrot Cake Bites

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These make a great gift or road-trip snack!

After making carrot cake pancakes, I found myself on a carrot cake kick! Say that ten times fast… I just tried and failed.

Rainbow carrots--so gorgeous

Rainbow carrots–so gorgeous

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That’s when I discovered these gorgeous little bundles of spring. I absolutely love hemp hearts/seeds, and have a big ol’ mason jar full of them in my freezer. I typically add them to my daily green smoothie (or this Peanut Butter and Beet Smoothie), and was stoked to have another use for them. Hemp seeds are a great source of protein and healthy fats, making them a great addition to these carrot cake bites!

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Another bonus? They are sweetened with dates, rather than refined sugar. I absolutely love dates and plan on using them a lot more in my desserts. During my last shopping trip, I noticed the woman ahead of me in line purchasing a bundle of these deliciously sweet treats. The cashier didn’t know what they were—she even said that she had never seen anyone buying them before. I was shocked! I encourage everyone to venture into the world of date-sweetened desserts.

Wanna date, anyone? Too bad, I'm taken.

Wanna date, anyone? Too bad, I’m taken.

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These little carrot cake bites are packed with protein from the hemp seeds, beta carotene from the carrots and healthy fat from the almonds and the hemp seeds. They provide antiseptic properties from the cinnamon along with digestive aid from the ginger and nutmeg. Man oh man.

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I packed these little beauties for our roadtrip to Portland, and ended up eating an entire mason jar full of them. Oops! Good thing they are such a nutritional powerhouse.

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The original recipe from the absolutely gorgeous and genius Blissful Basil calls for walnuts, but feel free to use whatever you have on hand. I seem to always have almonds hiding somewhere. If you don’t have hemp seeds, you can substitute flax seeds.

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CARROT CAKE BITES
Prep time: 5 minutes   Cook time: 0 minutes

Ingredients:

•           1½ cups pitted Medjool Dates
•           ½ cup finely shredded carrots
•           ½ cup raw almond pieces
•           ⅔ cup GF rolled oats
•           2 TBSP shelled hemp seeds (aka hemp hearts)
•           ½ tsp vanilla extract
•           1 tsp cinnamon
•           ½ tsp ground ginger
•           ⅛ tsp nutmeg

Directions:
Add all the ingredients to a food processor or Vitamix. I put the 3 carrots in the Vitamix first to shred them super quickly, and then added the rest of the ingredients.

Pulse until the mixture starts to come together. Roll the dough into 20 bite size pieces. Place them in the freezer for 15 minutes to set up. Store them in the freezer or fridge for a great, healthy, protein-packed snack!

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Mason jar full o’ carrot cake!