Sweet and tasty but without processed sugar involved, these sugar free carrot cake bites make the perfect foodie gift for those who want to enjoy some sweetness but without too much guilt involved.
Using dried fruits for sweetness means you can cut out sugar in a recipe. I love these moist little nibbles, perfect with a cup of coffee at any time of day.
Kitchen Crafting
This is my favourite sort of pottering about in the kitchen, being able to pull together a recipe with hardly any actual cooking or baking involved. It is kitchen crafting at it’s best, just mixing and matching, using a few simple tools and making a bit of foodie magic happen.
What you’ll need
For my sugar free carrot cake bites I’m using pitted dates, desiccated coconut, mixed crushed nuts, a small carrot grated, sultanas, grated zest of an orange plus all those gorgeous spices we think of when carrot cake hoves into view; cinnamon, ginger and nutmeg.
Here’s how;
Soak the dates for ten minutes to softed them then drain, toast the coconut in a dry pan but watch it like a hawk as it can so easily burn and remember to tip it out of the hot pan as soon as it turns golden or it will continue to cook. Set aside for covering the little bites when they are done.
Toast the nuts in the same hot pan for just a minute till they release their gorgeous aroma and turn golden then tip out right away.
Squeeze the juice from the carrot and put into food processor along with all other ingredients apart from the coconut. Pulse to bring everything together then pull of pieces about the size of a large marble and roll into balls in damp hands. Roll in the coconut and freeze for half and hour. Store in the fridge and eat within a week.
This is another super easy recipe from my Naughty & Nice Edible Gifts For Christmas eBook.
K x
SUGAR FREE CARROT CAKE BITES
Ingredients
- 75 g/3oz pitted dates
- 1/2 cup desiccated coconut
- 125 g/4oz mixed crushed nuts
- 1 small carrot grated
- 30 g/11/2oz sultanas
- grated zest 1 orange
- 1/4 tsp each of ground cinnamon ground ginger and ground nutmeg
Instructions
- Soak the dates for ten minutes to softed them then drain, toast the coconut in a dry pan but watch it like a hawk as it can so easily burn and remember to tip it out of the hot pan as soon as it turns golden or it will continue to cook. Set aside for covering the little bites when they are done.
- Toast the nuts in the same hot pan for just a minute till they release their gorgeous aroma and turn golden then tip out right away.
- Squeeze the juice from the carrot and put into food processor along with all other ingredients apart from the coconut. Pulse to bring everything together then pull of pieces about the size of a large marble and roll into balls in damp hands. Roll in the coconut and freeze for half and hour. Store in the fridge and eat within a week.
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