Recipe by Coach Bryn
I’m a sucker for bite-sized snacks. I also LOVE carrot cake. I also love not being sick, which makes most forms of carrot cake rather challenging. I like to refer to my house as the “allergy house.” We’ve got 2 people, 3 cats (that, yes, we are allergic to, but they are our babies!), and these food allergies: gluten (celiac), dairy, peanuts, treenuts, shellfish, strawberries, melons, and all legumes with sensitivities to eggs, corn, and soy. Plus, all kinds of fun environmental allergies. My celiac diagnosis is also recent enough that I am grain-free to facilitate all of the healing I need to do.
So carrot cake without gluten, eggs, nuts, or grains…what’s left besides the carrot??? Check it out below :)
Carrot Cake Bites (raw, vegan, paleo, nut-free)
- 5 small carrots, shredded
- 16 dates, pitted
- 1/2 c shredded coconut
- 2 tbsp coconut oil
- 1/2 c hemp protein
- 3/4 c hemp seeds
- 1/2 c pumpkin seeds
- 1/4 c No-nut butter
- 1 tsp salt
- 1 tbsp cinnamon
- 2 tsp vanilla
- 1/2 tsp cloves
- Combine all of the ingredients in a food processor and pulse until combined.
- Scoop out and form into tablespoon-sides balls or discs. If the balls won’t hold together, cool the mixture in the fridge for 10-15 minutes and try again.
- Store in the fridge to ensure that the bites stay solid.
Coach Bryn is a certified holistic health coach and productivity expert. She works with clients to set goals for health, wellness, and awesomeness, and then helps them conquer the crap out of them. She specializes in folks with food allergies, sensitivities, and any other health issue that leaves people stranded in the middle of a grocery store aisle saying, “Look at all of this stuff that I can’t eat!…now what do I do???” Two of her favorite places to hang out are Instagram and Facebook.