Easter Carrot bites | VEGAN | RAW | GF
I love homemade chocolates! It gives a lot of satisfaction to prepare them and, being small bites, it does not make you feel too guilty to eat a couple ;) I make these little cuties for Easter because carrot-based desserts are typical of this holiday, especially in the United States: have you ever tried carrot cake with cashew frosting? It is the end of the world. I think it's my favorite dessert. Honestly.
These carrot chocolate bites are vegan, raw, naturally sweetened with dates and maple syrup and perfect to share during the holidays, but why not also all year round: in front of your favorite series in the evening, as a dessert at the end of lunch or to be enjoyed directly from the fridge at mid-morning. In short, they are always a good idea. Plus, they're also gluten-free... Really for everyone!
Disclaimer: took the idea from Julia - Delight Fuel but I revised and adapted them to my own personal taste.
INGREDIENTs - ca. 35 pz
250 g finely grated carrots;
220 g almond flour;
120 g almonds;
1 tbsp peanut butter;
3 tbsp maple syrup;
250 g chocolate chip;
3 tbsp coconut oil;
A pinch of salt.
In food processer, blend the almonds with almond flour, then add dates, maple syrup, peanut butter, one tbsp of coconut oil and blend all together;
In a bowl, finely grate the carrots and incorporate them to the rest of the ingredients until a dough is formed;
Form small bites, of 3cm (1.1 inch) diameter;
Melt the chocolate chips over boiling water together with 2 tablespoons of coconut oil;
Glaze the carrot bites or roll them in chopped hazelnuts (totally optional). Keep up to 4-5 days in the refrigerator.