Sweet Carrot Bites with Cashew Cream Cheese

Sweet Carrot Bites

2 cups shredded carrots
1 ½ cups pecan pieces
1 cup soft medjool dates, pitted
½ 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
¼ 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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