Carrot Cake Oat and Tahini Bites

Here’s something you make not know about me - I LOVE carrot cake…like so much that it’s possibly my favorite kind of cake! Now of course most traditional carrot cake is has lots of sugar and unhealthy fats, so while totally fine for an occasional treat it’s not something I want to eat all the time to help with my hormone health. That’s where this recipe comes in! These carrot cake oat & tahini bites will satisfy that carrot cake craving, while still providing you with some healthy nutrition - it’s a win-win! Raw carrot is amazing for helping to get excess estrogen out of your body, ginger is extremely anti-inflammatory, cinnamon helps with blood sugar levels, and the coconut and tahini give some healthy fats to make it a delicious, satisfying snack that’s also hormone-friendly. Enjoy!

Ingredients

1 ½ cups rolled oats

2/3 cup tahini (runny)

¼ cup raw honey

1 carrot (medium, grated)

1 tsp vanilla extract

½ tsp ground ginger

¼ tsp ground cinnamon

¼ tsp sea salt

½ cup unsweetened shredded coconut

Preparation

1. Add the oats to a food processor and blend until it reaches a flour-like consistency.

2. Add the tahini, honey, carrot, vanilla, ginger, and salt and blend until combined and the mixture holds together.

3. Use a cookie scoop or a tablespoon to scoop out the mixture and roll it into balls in your hands. Repeat until all of the mixture is used.

4.Roll each ball in coconut until evenly coated. Chill in the fridge for 15 minutes, and enjoy!

Notes:

Leftovers

Refrigerate in an airtight container for up to one week. Freeze for up to one month.

Serving Size

One serving is two balls.

Make It Vegan

Use maple syrup instead of honey.