Carrot cake energy bites. Carrot cake, but not as you know it...
Last weekend we were at the Edinburgh Wellness Festival. It was such a lovely event and really inspiring to see so many small wellness businesses altogether in one place.
There was an incredible line up of speakers throughout the weekend, both local inspirations as well as some of our all time heroes including Dr Chatterjee and Professor Green.
What struck me the most from the weekend was that we have such a warm and engaged wellness community here in Edinburgh, for that I am truly grateful.
New Norm had a stall in the marketplace where we were sharing some of our delicious whole food plant-based soups, stews and energy bars.
We had so many lovely comments and priceless faces when people tried our carrot cake energy bars I thought I should share the recipe with you all.
Carrot cake energy bars
These taste just like carrot cake but contain no refined sugar. They are made with nuts and natural sugars from dried fruit so you will get a much more sustainable injection of energy without the crash and burn afterwards.
150g medjool dates
1 orange; zest only
1/4 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
50g desiccated coconut
- Peel the carrot, grate and squeeze out excess juices - don't go overboard you need some of the juices left to help bind.
- Place the pecans in a food processor and blitz until they are finely chopped.
- Chop the medjool dates and add to the food processor.
- Add the rest of the ingredient apart from the coconut.
- Blitz for 2-3 mins until all ingredients are well combined and it starts to from a form a lump.
- Place the mixture in a small baking tray (approx 15cm x 10cm), that's an obscure size, so you could use a large loaf tin and have slightly thicker bars.
- Using a clean, cold metal spoon spread the mixture in the tray ensuring it is compact. Once it is spread evenly smooth the top with the back of the metal spoon.
- Place in the fridge or freezer for 2-3hrs.
- Cut into bars of approx 2inch squared - you don't need much of these to satisfy your sweet tooth.
- Store in the fridge for up to 7 days, or freeze half so you don't eat them all at once!
Kudos to Aine Carlin who was speaking at the event on Saturday because this recipe is inspired by her.
Comment below to let us know how you get on if you try making these yourself. Or why not share a snap of your creations on instagram...tag us @newnorm_plantbased