Carrot Cake Bites

A lunchbox treat that’s both tasty and nutritious. Plus, kids will have heaps of fun whipping these up at home!

about 15 - 20 pieces

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Carrot Cake Bites

Ingredients:

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

preparation

Preparation

1

Line 1-2 baking trays with non-stick parchment paper. 

2

Use a box grater to roughly grate your carrots and set aside. 

3

Add the porridge oats, dates, coconut oil, cinnamon and vanilla to a food processor. Blend until smooth. 

4

Add in the grated carrot and pulse until combined. 

5

Take one tablespoon of the mixture and roll it into a ball. Place onto the prepared tray. Continue until all the mix is used. 

6

Add the desiccated coconut to a shallow bowl. Roll each ball in the coconut and return to the tray. 

7

Place the trays in the fridge to chill for 10-15 minutes. 

8

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! 

Nutritional Information for the recipe Carrot Cake Bites

Per Serving Per 100 g / ml
Energy 310 kJ
74 kcal
2223 kJ
531 kcal
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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