| KCAL | PRO | CARB | FAT | FIBER |
| 74.3 | 1.8g | 11.6g | 2.3g | 1.5g |
Makes 8 |
| Oats 80g or 9/10 cups |
| Almond Milk 4 tbsp |
| Dates 50g or 1.7 oz |
| Cashew Nuts 20g |
| Honey 1 tbsp |
| Carrots 15g |
| Chia Seeds 1 tsp |
| Cinnamon 2 tsp |
Method |
| Start by finely chopping the dates and cashews, creating small, bite-sized pieces that will blend seamlessly into the mixture. |
| Next, combine all of the dry ingredients - the oats, grated carrot, chopped dates and cashews, chia seeds, and cinnamon - in a large mixing bowl. Stir them together until they're well-integrated. |
| Begin to slowly pour in the milk, stirring as you go. You're aiming for a consistency that's moist enough to hold together but not overly wet. If you find the mixture is still too dry, don't hesitate to add a bit more milk, pouring slowly until you reach the desired consistency. |
| Now comes the fun part. Using your hands, roll the mixture into small, bite-sized balls. This should be a relatively easy task if the mixture has the right balance of moisture. |
| Once you've rolled out all of your carrot cake bites, place them in the fridge to chill. This step will help them hold their shape and will also enhance their flavor. A little bit of waiting here will ensure you have a delicious, nutrient-dense snack ready to enjoy! |
These bite-sized delights are packed with wholesome oats, crunchy cashews, and fiber-rich chia seeds. They contain grated carrot which adds a natural sweetness and is rich in antioxidants. Dates and a touch of honey offer additional sweetness without the need for refined sugars.
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