Vegan Carrot Cake Bites
Why should you make our Vegan Carrot Cake Bites? Well, how many times have you heard: "Eat your carrots! They're good for your eyes!"? I grew up thinking carrots were one of the ultimate healthy foods. Surprise!!!! Turns out they are! No big fanfare, no huge special displays, no flashing lights...the simple, inexpensive carrot is just sitting in almost every grocery store. We often walk by them as we are shopping in the fresh produce department. The carrots wait, patiently, for us to notice them. They know how good they are; they know they have the ability to add powerful nutrition (like the anti-oxidant beta-carotene) to our diet; and they know that once we find recipes in which they star, we will forever be hooked.
Patience pays: Our Vegan Carrot Cake Bites recipe might be your first step to being hooked...this is a "must try" recipe that will have you making it again and again. In the Vegan Carrot Cake Bites recipe are ingredients that provide healthy fat (coconut milk, raw walnuts and raw coconut) while having dates that are high in potassium, minerals and fiber. I love to find recipes like the Vegan Carrot Cake Bites recipe that are this healthy for you and yet have ingredients like carrots that are easy to find year-round and inexpensive.
So why are carrots so good for us? They can be tasty in cooked sweet or savory dishes; they can be eaten raw and are crunchy and still tasty. Not to mention they are good for your eyes because of their Vitamin A content. Carrots also have high fiber for digestive health and their anti-oxidants help fight free-radicals that may lead to cancer. So, finding a recipe which is all of that AND is perfect for dessert for any occasion OR perfect as a healthy snack is always a good thing. Vegan Carrot Cake Bites are easy to make and require no cooking. You just follow simple instructions and you have a tasty result. Doesn't get much easier than that! So: Go shopping! Buy the carrots! Make this delicious recipe: Vegan Carrot Cake Bites!
Vegan Carrot Cake Bites
3 c. shredded organic carrots
1 c. pitted Medjool dates (pitted)
1 c. raw walnuts
1/2 c. coconut, raw and unsweetened
1 tsp. cinnamon
1/4 tsp. nutmeg
Pinch of salt
For the glaze
1 can full-fat coconut milk, chilled (must be full fat)
1 tsp. honey
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
Place the ingredients for the cake into a food processor or blender. Pulse until everything is evenly combined. Press the mixture into a mini or regular muffin pan
From the can of coconut, spoon the hardened portion off of the top (save the liquid for another recipe or a smoothie) and place in a bowl along with the honey, cinnamon and vanilla. Stir until combined and then spread on the cakes. Top with additional walnuts if desired.P.S. - If you are concerned about the health of your eyes, don't forget about the health benefits of krill oil!