Lately, we’ve been on a quest for better snacks that are easily made and portable while also lending to some healthy self-serving independence for the kids!
In making our own Almond Milk, we have realized the freezer will soon be overflowing with bags of Almond Pulp unless we use it somehow! Enter Raw Bites!!
Friday night, my mom and Lola whipped up some Almond Chocolate Chip Bites that were reminiscent of cookie dough. These were delicious and gobbled up directly off of the plate from the fridge. Also, the 35–40 Bites (approximate number as quite a bit of taste testing occurred) were gone by Sunday morning!
As Lola has become quite a cookbook reader, she and my mom began brainstorming as to what the next raw bite variation would be. Carrot Cake was at the top of the list and poof! Here we have the recipe!
Again, taste testing was abundant so we do not yet have an accurate recipe yield! Ha!
Raw Carrot Cake Bites
1 cup organic ground almond pulp from making almond milk
½ cup organic old fashioned oatmeal
¾ cup organic fine shredded coconut (Let’s Do Organic)
¼ cup organic chia seeds
½ cup white chocolate chips or bits
½ cup organic raisins
¾ t. powdered cinnamon
1/3 t. powdered nutmeg
1/3 t. powdered ginger
¾ cup organic almond butter
½ cup maple syrup
1 t. vanilla extract
½ cup carrots — use your microplane
2 T. water
In a bowl, mix dry ingredients.
Add wet ingredients and stir until well combined.
Form into small bite sized balls. We made them about a quarter size in diameter to fit tiny mouths without being overfilled.
Note: One medium to large carrot should give you around ½ cup microplaned.