Carrot Cake Bites

Carrot Cake Bites

Serves 12


1/2 cup coconut flour

½ scoop Turvani plant based protein powder, vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp sea salt

1/4 cup plus 2 tablespoons maple syrup

1/2 tsp vanilla extract

1/4 cup plus 2 tablespoons coconut oil, melted

3/4 cup unsweetened shredded coconut


¾ cup (about 2 carrots) carrots, grated


  • In a bowl, add the coconut flour, protein powder, cinnamon, nutmeg, and salt. Whisk to combine.
  • Add the maple syrup, vanilla, and melted coconut and stir again. Fold in ⅓ of a cup of the shredded coconut and all of the grated carrots.
  • Form into even balls with your hands, approximately one inch in diameter. Add the remaining shredded coconut to a plate for rolling.
  • If the batter is too sticky, add some more coconut flour. If the batter is too dry, add 1 teaspoon at a time of both maple syrup and melted coconut oil. Dough should easily form into a ball when squeezing together.
  • Place in a sealed container in the fridge for about 20 minutes to slightly harden.