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Ingredients
- For the power bites:
- 4 medium carrots (1/2 pound), peeled and sliced into 1/2-inch pieces
- 1/2 cup (3 ounces) coarsely chopped Medjool dates, firmly packed
- 1/2 cup (128 grams) unsalted creamy almond butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 1/2 cups (180 grams) almond meal, firmly packed, divided
- For the icing:
- 1/4 cup (30 grams) powdered sugar
- 1/8 teaspoon ground vanilla beans or vanilla bean paste, or 1/2 teaspoon vanilla extract
- 3/4 teaspoons water (plus more if needed)
Preparation
Step 1
Place the sliced carrots in a medium (2-quart) saucepan, then cover them with water by an inch. Bring up to a boil over medium heat, then turn down to low and simmer until the carrots are fork-tender but not falling apart, about 10 minutes. Drain in a colander and set aside to cool to room temperature.
In the bowl of a food processor, combine the cooled carrots with the dates, almond butter, cinnamon, nutmeg, and salt. Process in one-second pulses until chopped dates are fully processed and incorporated into the dough, scraping down the sides of the bowl as needed.
Transfer the mixture from the food processor into a medium mixing bowl. Add 3/4 cup of the almond meal to the bowl and mix with a sturdy spoon or spatula, until just combined. Chill for at least two hours, or overnight, in the fridge.
When ready to roll the bites, make the icing. In a small mixing bowl, combine the powdered sugar with the ground vanilla beans and water. Stir until all of the powdered sugar is absorbed, forming a very thick, pasty icing. Transfer the icing to a sandwich bag. Push the icing to one corner, squeeze out as much air as possible, and seal the bag closed.
Line a baking sheet or large tray with wax paper. Place the remaining 3/4 cup of almond flour into a small bowl.
wheat-free
no-oil-added
Maker Talks
Maker
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Email address:
Maker Talks