Dani has been interested in nutrition since she was a child, and had her first experiences with diet-related health issues. This introduction sparked a passion that culminated in formal education and in 2018 she graduated from the Institute of Holistic Nutrition. Since then she has focused on working in the food industry as a recipe developer, menu designer, copywriter, and nutrition consultant. Dani continues to work with food, bringing her personal perspective on nutrition to all she does.

Carrot Cake Bites

Name: Carrot Cake Bites
Cook time: 45 min
Yield: 14 servings
Ingredients: Ground Flax; Filtered Water; Rolled Oats; Shredded Coconut, Unsweetened; Pitted Medjool Dates; Carrot; Ginger; Turmeric; Coconut Butter; Cashew Butter; Ground Cinnamon; Sea Salt

Recipe by Danielle Wiens

Ingredients

Time

45m

Serves

These dreamy bites are the perfect warming snack to keep on-hand, especially during the colder months. Sweet medjool dates are paired with oats and flax, for fibre, and coconut and cashew butter, for some healthy fats, to make sure you get the sustained energy you need to power through your day.

Snack

High Protein

Ingredients

1/4 cup

Ground Flax

1/4 cup

Filtered Water

1 cup

Rolled Oats

1 cup

Shredded Coconut, Unsweetened

150 g

Pitted Medjool Dates

1 cup

Carrot

grated

1 Tbsp

Ginger

grated

1 tsp

Turmeric

grated

1/4 cup

Coconut Butter

1/4 cup

Cashew Butter

2 tsp

Ground Cinnamon

1/2 tsp

Sea Salt

Instructions

Preheat oven to 300 F.

Whisk together equal parts of ground flax and water. Let the flax mixture sit.

Finely chop the dates, or pulse them in a food processor to break them up. Combine the dates with the oats and coconut. Mix well enough to break up any big date clumps.

Add in shredded carrot, ginger and turmeric and all other spices. Mix lightly.

Next, melt the coconut butter over low heat in a pot. Once it is melted, remove the coconut butter from the heat and quickly whisk in cashew butter. Set 3 tbsp of this mix aside for later as a topping.

Take the flax mixture and whisk it into the coconut cashew butter blend. Then fold this mix into your other bowl. You don’t want to over mix this, just stir enough until all ingredients are distributed evenly.

Line or light grease a baking tray. Using a spoon, or a medium cookie scoop, take about 2 tbsp of the dough at a time and work it into a round ball. Repeat this step until all the dough is used. Bake bites in the oven for 15 minutes.

Remove the bites from the oven and let them cool thoroughly. You can pop them in the fridge for 10 minutes to speed up this process. Once the bites are cool, drizzle the remaining, now slightly cool but still melted, coconut cashew butter blend over top.