Raw vegan carrot cake bItes

The flavor of traditional carrot cake but in a healthy, gluten-free, raw bite.

Ingredients

Carrot Cake:

3 cups shredded carrot

1 cup soaked pitted medjool dates, drained

1/2 cup unsweetened dehydrated shredded coconut

1 cup raw walnuts (and a few extra for topping)

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon sea salt

Icing:

14 ounce can of coconut cream

2 tablespoons raw agave nectar, monk fruit syrup or maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/8 teaspoon ground cloves

Instructions

In a food processor, add all carrot cake ingredients and blend well.

Line a cookie sheet with parchment paper. Using a round cookie cutter, press 3 tablespoons of mixture into round. Gently press down, on the edges, as you carefully pull up the cutter. Repeat this step until all of carrot cake mixture has been used.

Place in fridge for one hour, to set, while you make the icing.

For the icing, chill the can of unsweetened coconut cream before using.

Into a small bowl, add the cream (NOT the water from the can), the sweetener and spices. Mix and combine well.

Spoon icing on top of each chilled cake and top with a walnut.

Store in fridge until you’re ready to eat.