Ingredients
Scale
- 1 1/2 cup grated carrots, 3 carrots, 8 ounces
- 2 cups walnuts, 7 ounces, see notes
- 1 cup almonds, 5 ounces
- 1/4 cup hemp seeds
- 12 medjool dates, 10 ounces, pitted and quartered
- 1 cup fine shred unsweetened coconut, 3 ounces
- 1/4 Teaspoon ground ginger
- 1/4 Teaspoon ground nutmeg
- 2 Teaspoons ground cinnamon
- 1/2 Teaspoon sea salt
- 4 ounces (10 rings) unsweetened dried pineapple, soaked 30 minutes in 1 1/2 cups hot water
- 1 Tablespoon vanilla extract
- Extra shredded coconut for rolling
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper. Spread the grated carrots evenly on the pan, and roast for 15 minutes, or until softened and caramelizing on the edges. Cooking the carrots briefly really makes these taste more like carrot cake rather than adding raw carrots. Allow the carrots to cool, and proceed with the rest of the recipe.
- Place the walnuts, almonds, hemp seeds, dates, coconut, ginger, nutmeg, cinnamon, and sea salt into a 12-cup food processor. Pulse until the dates have been blended in, and only small pieces of the nuts remain.
- Drain the soaked pineapple, and roughly chop it. Add the pineapple, vanilla extract, and cooled cooked carrots to the food processor and process until the pineapple is blended in, and the mixture is like a thick cookie dough.
- Form the energy bites as desired. I roll mine into 2 tablespoon/1 ounce energy bites and roll them in additional shredded coconut.
Notes
All the nuts in this recipe are un-toasted.
- Prep Time: 15 mins
- Cook Time: 15 mins