CARROT CAKE BITES 

Makes 12 | Prep 10 minutes 

• 90g/3.2oz oats 

• 100g/3.5oz dates 

• 40g/1.4oz dried apricot 

• 1 Tbsp honey 

• 90g/3.2oz grated carrot (about 1 medium) 

• 25g/0.9oz desiccated coconut 

• ¼ tsp salt 

• ¼ tsp cinnamon 

• ¼ tsp nutmeg 

• extra coconut for rolling (optional) 

Preparation 

Add the oats to the food processor and pulse into fine flour. Add the dates, apricot, honey and grated carrot and blend until a thick batter forms. It may be necessary to stop and scrape down the sides of the food processor and continue until combined. Add the coconut, spices, salt and blend. Scatter some extra coconut on a plate. Take out a spoonful at a time a roll into balls with hands. Finish by rolling through a sprinkling of coconut to coat. Place in the freezer to set for 2 hours or more. Store in an airtight container in the freezer for up to 3 months.

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