No-Bake Carrot Cake Energy Bites

• Vegan
• Gluten free

• Produce

  • 1 cup Carrots
  • 4 Dried apricots (~26 g
  • 1/8 tsp Ginger, ground
  • 3 Medjool dates, pitted (~40g, large

• Breakfast Foods

  • 1 cup Rolled oats

• Canned Goods

  • 2 tbsp Applesauce, unsweetened

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/8 tsp Cardamon, ground
  • 1/4 tsp Cinnamon, ground
  • 1/4 cup Coconut flour
  • 1/8 tsp Nutmeg, ground
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 Coconut, unsweetened

Found on runningwithspoons.com

Description

Ingredients

• 3 large Medjool dates, pitted (~40g)
• 4 dried apricots (~26 g)
• 2 Tbsp (30 ml) unsweetened applesauce
• 2 Tbsp (30 ml) maple syrup
• 1 tsp vanilla extract
• 1 cup (80 g) rolled oats
• 1/4 cup (28 g) coconut flour
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cardamon
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 cup (115 g) shredded carrots
• unsweetened shredded coconut, for garnish

Directions

• Into the bowl of a food processor or high-speed blender, add dates, apricots, applesauce, maple syrup, and vanilla extract, processing until dates and apricots have broken down into smaller pieces and ingredients are well combined
• Add oats, coconut flour, spices, and shredded carrot, continuing to process until ingredients are well combined and the mixture sticks together easily.
• Add generous amount of shredded coconut to a shallow bowl. Using a heaping tablespoon, roll dough between your hands before rolling it in the coconut to coat. Set aside on a plate and repeat with remaining dough. Store balls in an airtight container in the fridge for best results, or freeze for longer periods of time.