VIRAL RICE CRISP CARROT CAKE BITES - RECIPE IN THE DESCRIPTION

PLEASE SUPPORT OUR CHANNEL BY PURCHASING ONE OF THESE GREAT PRODUCTS BELOW

1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ

Veganize baking - https://bit.ly/3XJBUOE

250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv

The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu

-----------------------------------------------------------------------

MY VIRAL RICE CRISP CARROT CAKE BITES by @cook.vegetarian

Save the recipe below and let me know in the comments below if you’re gonna make it🙌

Ingredients:
8 rice cakes
1/2 cup walnuts
1 medium carrot
1 cup Medjool dates (see notes below)
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
50g white chocolate, melted (I used dairy-free)
additional coconut and walnuts, for rolling
Method:
Peel and chop carrot. Add rice cakes, walnuts, carrot pieces, dates and spices
into a food processor. Pulse until the mixture comes together and resembles a sticky paste. If the mixture is too crumbly add more dates or a teaspoon of melted coconut oil. Using your hands form tablespoons of the mixture into a balls. Place the balls in a freezer for 15 minutes. This will help chocolate coating to set faster. Take out from the freezer and dip each treat into the melted chocolate and sprinkle with coconut and nuts. Once the chocolate is set enjoy right away or keep in the fridge for up to 7 days.