Easter Carrot Cake Bites

Carrot cake is my favourite, but it doesn't make my tummy happy. Even the healthy-fied versions usually contain a pretty high ratio of dried fruits which aren't recommended when you're on a fodmap diet or have issues with IBS. So, in that spirit and with Easter just around the corner I came up with these carrot-cake inspired (and gut-friendly) raw bites. Sweet, but not too sweet, these are a great mid-afternoon pick-me-up.

Fodmap-friendly Carrot Cake Bites

1/3 C ground almonds

1/3 C desicated coconut

1/3 oats*

1 carrot, grated

1.5 T maple syrup

2 T coconut oil

a dash of cinnamon

1/2 t pure vanilla essence 

For the frosting...

 1/3 C coconut butter

1/2 lemon - juice and zest

1/2 t pure vanilla essence

Blitz the almonds, coconut and oats in a blender until fine before adding carrot, maple syrup, melted coconut oil, cinnamon and vanilla essence until it's well mixed. Scoop the mixture into mini cupcake moulds and press firmly, put in the freezer while you prepare the frosting.

Gently melt the coconut butter and stir in the lemon and vanilla. This mixture is pretty lemon-y, so adjust to taste, but I wanted something that reminded me of a cream cheese frosting but without it being overly sweet. Pour over the carrot cake mixture and put back into the freezer until it's set, about 20 mins, et voilà! 

Makes around 12 mini bites. 

*to make this gluten free, simply use certified gluten-free oats, or sub with your favourite nut flour.