Whenever I’m feeling under the weather I love to make carrot-ginger juice. I love carrot juice in general! However, I hate how much waste making juice can create so I wanted to create a recipe to use up that leftover carrot juice pulp.
This recipe came about when I was up north one day and had so much leftover juice pulp. I started randomly throwing things in a food processor (as one does…) and voila! These were created. It took me quite a bit of recipe testing to figure out what proportions I used but don’t worry, I’ve finally figured it out.
These Raw Carrot Cake Bites are filled with tons of fibre and skin-lovin’ vitamin A from the carrots, digestive aiding ginger, blood sugar balancing cinnamon and are only sweetened with maple syrup. They’re also filled with creamy almond butter to give them a nuttiness just like real carrot cake!
- Almonds are an awesome source of vitamin E which is a powerful antioxidant and amazing for skin health
- They are an awesome source of plant-based calicum
- Almonds are also one of my favourite sources of plant-based protein – one of the best snacks out there.
- 2 cups carrot juice pulp
- 1 tsp fresh ginger, grated
- 1/3 cup almond butter
- 2 tbsp coconut oil, melted
- 1/4 cup maple syrup
- 2 tsp cinnamon
- 3/4 cup rolled oats OR 2 tbsp coconut flour
- OPTIONAL: shredded coconut for rolling
- In a food processor, combine the carrot juice pulp, grated ginger, almond butter, coconut oil, maple syrup and cinnamon. Blitz until combined.
- IF USING OATS: Add 1/2 of the oats and pulse everything together. Transfer the dough to a bowl and add the remaining oats. Mix everything together.
- IF USING COCONUT FLOUR: Transfer to bowl and stir in the coconut flour. Let rest for 1 minute.
- Roll the dough into balls. Roll each ball in shredded coconut us using.
- Freeze for at least 30 minutes. Serve!