Carrot cake Easter bites

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Carrot cake Easter bites

Serves: 20-22

Prep: 10

Cook: N/A

These spiced carrot cake truffles, shaped into Easter eggs and drizzled with chocolate, are delicious fun for the whole family.

Looking for more egg-sellent Easter ideas? Check out this collection of Easter treats plus our favourite family-friendly activities that’ll help make Easter that little bit sweeter.

Ingredients

3 Weet-Bix™ wheat biscuits
2 large carrots, roughly chopped (approx. 240 g)
8-10 medjool dates, pitted (140 g)
1/2 cup toasted pecans or walnuts (60 g)
1 tsp ground cinnamon
1/4 - 1/2 tsp ground ginger, to tast
2 Tbsp ground flaxseed (linseed) meal
pinch salt

To Decorate:

40 g dark chocolate, melted and just-cooled
1 Tbsp shredded coconut

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Method

Step 1
In a food processor, pulse Weet-Bix and nuts to a crumb – transfer to a medium bowl. Add carrots and dates to the processor and pulse to a rough puree.
Step 2
Scrape carrot mixture into the bowl with the Weet-Bix. Add spices, flaxseed, and salt, and stir well to combine.
Step 3
Use a tablespoon measure to divide mixture into approximately 22 pieces. Roll into egg-shaped bites, place on a lined tray, and refrigerate 30 mins.
Step 4
Decorate carrot eggs with chocolate and coconut. Store in an airtight container in the refrigerator, for up to a week.

Tips

If using dried dates instead of fresh (medjool) dates – soak 100g pitted dried dates in 2 Tbsp boiling water, until cool. Add dates and any soaking liquid to processor with the carrots.
Bites can be rolled in coconut before refrigerating. Chocolate will set more quickly if the bites are chilled.