Vegan Carrot Cake Bites
Lately I have been in a rather creative mood, wanting to experiment with new recipes and create my own. I think one of the reasons why is because I got a wonderful cookbook for my birthday. If any of you are interested in plant-based recipes, then you might have heard of the First Mess Cookbook, by the incredibly talented Laura Wright. So far, I have tested 5 of her recipes and they certainly were a big success in my household! Even my brothers, who are meat lovers, devoured her Roasted Cauliflower with Green Tahini, her Sunshine Everything Crackers, and her Smoky Saffron Chickpea, Chard, and Rice Soup.
I always find it so inspiring to replicate recipes from cookbooks, as it broadens my palette, making me discover new flavour combinations and cooking techniques. I believe it also pushes me to experiment more in the kitchen, with ingredients I have on hand to create new exciting dishes.
I have to admit: I have a perfectionist nature, therefore for quite a while, I was slightly reticent to start creating my own recipes because of my fear to create a dish that was not as good as one created by a professional. However, with time and practice, I started to break that barrier and have been pushing myself to develop regularly my own recipes.
Last week, I was craving carrot cake hence, I decided to create these nutty, gooey, spicy Carrot Cake Bites. All the ingredients are inspired by the ones in a classic carrot cake: carrots, raisins walnuts, coconut, cinnamon, and ginger. Therefore, when you bite into one, all those flavours melt beautifully well together. Also, because of the level of moisture in this recipe, rather than having the texture of your typical energy ball (chewy and dense), these bites are rather light and fluffy. They make a wonderful raw vegan snack throughout the day or are a perfect dessert. Bonus tip: try them as ice cream toppers!
Vegan Carrot Cake Bites
prep time (excluding chilling time of 2 hours): 20 minutes
cooking time: -
total time: 20 minutes
yield: 15 bites
1 cup of shredded carrots
¼ cup of soaked raisins (soak them in advance in boiling water for 15 minutes)
½ cup of toasted walnuts
1/8 cup of hemp hearts
1/8 cup of unsweetened grated coconut + more for rolling (optional, but recommended)
2 tbsp of flax seeds
1 tbsp of coconut flour
½ tsp of vanilla extract
½ tsp of cinnamon
¼ tsp of grated ginger (optional)
Place all ingredients into a food processor. Process until all the ingredients are fully combined and a dough is formed.
Using a tablespoon, scoop out the dough and roll into a ball using your hands.
Roll each ball in additional grated coconut until covered.
Transfer to an airtight container and chill for at least 2 hours before eating.
Keep in the fridge for 2 weeks.