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Sweet Carrot Bites with Cashew Cream Cheese

Sweet Carrot Bites with Cashew Cream Cheese

My friend Natalie and I have a running gag about raw desserts. Anyone who’s been around the vegan block a time or two knows that raw desserts typically are comprised of the same four-to-six ingredients: Dates, cacao, coconut oil/coconut butter, nuts/nut butter, dried fruit, etc. The funny thing is these same ingredients appear again and again in raw desserts as fudge, cake, pie and so on and we’re told that these things taste just like their cooked counterparts but, in reality, they taste just like one another but in different shapes.

I have nothing against raw desserts. I just think we could afford to be a little more creative with them. (And, yeah, let’s stop claiming that walnuts + dates + cacao + coconut oil = fudge.) Wanting to break my daily chocolate habit but also knowing that I have a craving for sweets in the afternoon that I’d need to replace it with, I dreamed up these bites. No, I refuse to call them cookies or bonbons. They are bites. And they do not taste just like carrot cake. They’re not pretending to taste just like carrot cake. These fun little carrot balls with a tasty frosting. Enjoy!  


 

Sweet Carrot Bites

2 cups shredded carrots
1 cups pecan pieces
1 cup soft medjool dates, pitted
cup raisins, soaked to plump and drained
2 teaspoons pure vanilla extract
1/8 teaspoon ground cardamom
Dash of salt

Mix together in a food processor until combined.

Cashew Cream Cheese

1 cup cashew pieces, soaked for an hour and drained
cup water
5 – 6 teaspoons pure maple syrup
1 teaspoon pure vanilla extract
Dash cardamom
Dash salt

Blend together until smooth.

Refrigerate both the carrot mixture and the cream cheese for 30 minutes to an hour. Roll about 1 tablespoon of carrot mixture into a ball and smooth some cream cheese over the top. Refrigerate for at least an hour, then serve.
 



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