Carrot cake energy bites

 

How did I not try coconut butter until today?! Coconut is literally one of my favorite things EVER so it blows my mind that I waited so long to buy my first  jar of coconut  butter. So for the next several days you can find me with my spoon in the jar 🙂

Ok enough of that…Onto this recipe, which is one of my favorite things I have made lately! The great thing about this recipe is that it is lower carb than other energy bites because I did not put oats into it. Due to the way I eat (high protein/fat for breakfast and lunch, then I introduce carbs several hours before I work out, which is always a lower fat meal) I am constantly looking for high fat snacks that are low in carbs, especially for rest days. There is a whole science behind this that is worthy of a separate blog post so let me know if that is something you would be interested in reading!

Ok onto the recipe!

What you need:

• 2 C shredded carrots
• 1/2 C roughly chopped pecans
• 1/2 C macadamia nuts
• 5 T coconut butter
• 1 T unsweetened shredded coconut (plus more for garnish)
• 1 T chopped ginger
• 1 tsp fresh turmeric
• 1 T ground cinnamon
• Sea salt (to taste)

What to do:

• Pulse carrots in a food processor to a coarse texture (see picture below). Add to large mixing bowl
• Pulse macadamia nuts in food processor until they are roughly chopped (you want to pulse until there are no big chunks). Add to mixing bowl.
• Pulse the ginger and turmeric in food processor and add to mixing bowl.
• Roughly chop the pecans by hand, these will give the bites a nice texture, add to mixing bowl.

• Add coconut butter. (Tip: you will likely need to submerge your jar of coconut butter into hot water until the oil has melted and you can easily mix it).
• Add cinnamon and salt, stir well.
• Taste the mixture and add more salt as desired.
• Roll into 1 inch balls and top with additional shredded coconut.
• Store in the fridge or freezer to have on hand for a yummy treat!