Carrot Cake Energy Bites

Casey Colodny

INGREDIENTS

½ cup pitted dates

½ cup black raisins

2 cups almond flour

½ cup cashew butter

1½ tsp vanilla extract

1 tsp ground cinnamon

1 large carrot, shredded (heaping ¹⁄³ cup, packed)

½ cup toasted coconut flakes

½ cup pecans, roasted

Finely shredded coconut flakes for coating (optional)

METHOD

• Blend dates and raisins in a food processor until blended.

• Add cashew butter and vanilla extract. Blend until smooth.

• Add almond flour and cinnamon. Blend until smooth.

• Add shredded carrots, pecans and toasted coconut flakes and pulse until pecans are chopped and fully incorporated into the mixture.

• Optionally, roll into balls and coat with finely shredded coconut flakes.

THRIVE Magazine