For the recipe Carrot Cake Bites
|3||Carrots (Medium Carrots, peeled)|
|80 g||Oats (Porridge Oats)|
|110 g||Medjool Dates|
|15 ml||Coconut Oil (1 tbsp, melted)|
|2.5 g||Ground Cinnamon (1 tsp)|
|2 tsp||Dr. Oetker Madagascan Vanilla Extract|
|100 g||Desiccated Coconut|
|30 g||Dr. Oetker 26% White Chocolate|
Line 1-2 baking trays with non-stick parchment paper.
Use a box grater to roughly grate your carrots and set aside.
Add the porridge oats, dates, coconut oil, cinnamon and vanilla to a food processor. Blend until smooth.
Add in the grated carrot and pulse until combined.
Take one tablespoon of the mixture and roll it into a ball. Place onto the prepared tray. Continue until all the mix is used.
Add the desiccated coconut to a shallow bowl. Roll each ball in the coconut and return to the tray.
Place the trays in the fridge to chill for 10-15 minutes.
Once chilled, drizzle some of the balls with melted white chocolate and return to the fridge for five minutes to set. This works really well as an optional bonus treat!
|Per Serving||Per 100 g / ml|
|Fat||5.49 g||39.23 g|
|Carbohydrate||4.64 g||33.15 g|
|Protein||0.97 g||6.94 g|
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