Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Serves: 20
Ingredients:
1 ½ cups of peeled and grated carrots (approx. 2 medium carrots)
4 medjool dates, pitted
1 package of Keen Apple Cinnamon Energy Bites Mix
¼ cup of pecans
1 tsp of ground cinnamon
½ tsp of ground ginger
¼ tsp of ground allspice
1 tsp of vanilla extract
¼ cup of almond butter
1 tbsp of maple syrup
Glaze:
½ cup of cream cheese (room temperature)
½ cup of powdered sugar (sifted)
1 tsp of vanilla extract
2-3 tbsp of milk
finely shredded coconut or finely chopped pecans
Instructions:
1. In a heat proof bowl, combine grated carrots with medjool dates and cover with hot water. Let it soak while you prepare your dry mixture.
2. In a food processor combine Keen Apple Cinnamon Energy Bite Mix, pecans, ground cinnamon, ground ginger and ground allspice. Mix until partially ground, approx. 1 minute. Drain and squeeze out the water from the soaked carrots and dates. Add to the mixture along with vanilla extract, almond butter and maple syrup. Pulse until fully combined.
3. Portion out 20 even scoops and roll into balls. Refrigerate for 30 minutes to firm up.
Glaze:
1. Combine cream cheese, powdered sugar, vanilla extract and milk in a medium sized bowl and blend until fully combined. Set aside.
2. In a small bowl, add finely shredded coconut or finely chopped pecans. Dip carrot cake ball into the glaze, followed by the shredded coconut or chopped pecans. Repeat for remaining balls.
3. Plate and enjoy!
