If you follow me on Instagram, you might already know that I’m obsessed with Paleo or “primal” eating. For the past year and a half, our household has been free of all grains (wheat, corn, rice, etc), legumes, sugar, and dairy (except butter and cream from pastured cows). I eat this way because I feel the best when I do; Mike eats what I make, but will eat whatever he wants when we are at a restaurant. I’m glad he lets me have the say-so in the house!

There are numerous benefits to eating this way, but that’s not the point of this post. I would like to share a recipe with you (hopefully) every week that is healthy and delicious, and maybe not something you would normally make. Since adopting this lifestyle, I have learned about SO many ingredients I had never used before. Or, maybe I’m familiar with the ingredient but using it in a new way. Overall, this change has made me way more creative with food.

With that said, I’m participating in a challenge at my gym for 8 weeks that is even a little more strict than my daily norm. I typically use honey and maple syrup as sweeteners at eat 70% dark chocolate, but these are not allowed. I have a problem with sweets (even Paleo ones), so I wanted to challenge myself to try cutting out even natural sweeteners. I can have stevia, but I don’t like it that much…probably better this way.

All of these recipes will be grain free, gluten free, and refined sugar free – and STILL delicious. First up are the raw carrot cake bites that paleo and non-paleo eaters alike devour (pictured at the top of the photo below).

{Raw Truffles}

Ingredients:

  • 1 cup walnuts
  • 1/2 cup raisins (I used golden)
  • 10-15 dates
  • 1 cup unsweetened dried coconut
  • 1 cup grated carrot
  • 2 tsp cinnamon
  • 1/4 tsp sea salt

These are best made in a food processor, so you’ll want to get that beast out of the dark hole you’re probably keeping it in.

I add the walnuts, spices, raisins to the food processor and pulsed it several times to get a good mixture going. Then add in the dates, a few at a time (check for pits!!) until the mixture is crumbly but will hold together. Then add in your carrots, pulse a bit more to combine. Add in your coconut and pulse a few times. If the mixture isn’t holding together, you can add more dates.

Once you have all your ingredients blended up, roll into balls about 1-1 1/2″ in diameter. I like to roll mine in coconut for extra flair! Because these have fresh carrots in them, you’ll want to store them in the refrigerator. They freeze beautifully also if you want to make a giant batch.

Carrot Cake Bites

8 Responses

  1. Mandi

    Any idea about the nutritional info on these & serving size? I have made these several times & we love them. I sub. Craisens for the raisens.

    Reply

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