Leading up to Easter, I love making Carrot Cake.. These little raw bites are great as a snack for morning or afternoon tea, or as a little extra after lunch and dinner. Using a little rice malt syrup, ensures you have a low fructose snack as well, which is a great option for those cutting out sugar from their diet.
(gf, df, paelo, vegan, refined sugar free)
1 cup desiccated coconut
4 Tbsp. ground golden linseed
1 cup grated carrot (2 medium carrots)
1 cup walnuts
¾ tsp ground cinnamon
3 Tbsp. rice malt syrup
1 Tbsp. melted coconut oil
2 Tbsp nut butter (see note)
Place coconut, ground linseed, grated carrot, walnuts and cinnamon in a food processor.
Process until walnuts are finely chopped. Add in the rice malt syrup, coconut oil and nut butter. Process until well combined, scraping down the sides as you go.
Roll into balls. Store in fridge.
Use within 7 days.