Thursday, September 22, 2011

Carrot cake bites

Okra in bloom

Carrot cake bites

I wish I had planted more okra this summer. Not only is it delicious but okra has the most gorgeous yellow blooms, as pictured above. My new favorite way to eat okra is to toss it with a little olive oil, salt and pepper, and roast it in the oven until tender. I just wish I had more!

My other most recent food passion is carrot cake. Well, my version of carrot cake isn't exactly a sheet cake with cream cheese frosting. Last week, I posted vegan carrot cake chia pudding.
This week, I wanted small bites of carrot cake-flavored morsels so I came up with Carrot Cake Bites.

Ingredients for approximately 12:
  1. 2-3 T. of raw tahini butter
  2. 1/4 cup unsweetened coconut flakes
  3. 1 medium carrot, peeled and grated
  4. stevia to taste
  5. 2 T. raw pumpkin seeds
  6. 1 T. raw sunflower seeds
  7. 1 T. chia seeds
  8. 1/4 tsp. ground cinnamon
  9. 2 T. Artisana coconut butter
  1. Chop or grate one carrot in the food processor.
  2. Add the seeds and pulse to chop.
  3. Add the tahini, coconut flakes, stevia, cinnamon, and continue pulsing until mixture sticks together.
  4. Roll small balls of the mixture and drizzle with melted coconut butter.
  5. Chill in the fridge to harden coconut butter. These also store well in the freezer and do not become hard.
There are many other great recipes at


Anonymous said...

Yum! I've really been in the mood for carrot cake, and I love just about anything in small, bite-sized form (easy to freeze!). Your recipes has a couple ideas I hadn't thought of. Thanks for the inspiriation!

PS - Saw these on DDD's Wellness Weekends and had to click through!

Sheree Welshimer said...

Thanks. I like bite-sized edibles too for portion control.