I’ve talked about my yoga teacher Charina here on the blog before — back in November, she gave me a great morning sequence to do on my at-home practice days. Today, I am sharing my take on one of her recipes, a healthy treat that she brought to share with our vinyasa class on Saturday morning.
Charina’s Power Snacks were absolutely delicious, so much so that I couldn’t help but make a batch the same afternoon. They’re a calorie-dense and nutritious vegan cookie, with just enough sweetness from honey and mashed, cooked carrots. Since she encouraged me to play around with the recipe, I added a bit of cinnamon and vanilla, giving this version an irresistible carrot cake aroma.
Carrot Cake Power Bites are perfect for when you’re on the go. I often find myself driving around the Bay Area all day long, and can always use a healthy snack that will keep at room temperature. These also happen to freeze very well — store them in the freezer for up to a month, thawing a few at a time as needed. I will definitely be adding them to my repertoire of packable goodies.
Carrot Cake Power Bites (printer-friendly version)
makes about 32 bites
3 large (200g) carrots, cut into 1/2-inch slices
2 C. (16oz) water
1 1/2 C. (100g) rolled oats, divided
2 C. (240g) skin-on almond meal
1 tbsp. baking powder
1 tsp. cinnamon
1/4 C. (60g) coconut oil
1/4 C. (84g) honey
2 tsp. vanilla
3/4 C. (90g) skin-on sliced almonds
1. Preheat the oven to 350F, and line a baking sheet with parchment paper.
2. Put the carrots and water in a small (1-quart) saucepan over medium heat. Bring to a boil, then turn down to low and let simmer for about 12 minutes, until carrots are soft.
3. While carrots are simmering, use a coffee or spice grinder to grind half of the rolled oats into oat flour.
4. Add the oat flour and whole oats to a medium mixing bowl, along with the almond meal, baking powder, and cinnamon.
5. Drain the carrots, mash with a fork, then add to the bowl with the dry ingredients.
6. Heat the coconut oil, honey, and vanilla in the small saucepan over low heat, just until the coconut oil has melted. Add to the mixing bowl with the other ingredients.
7. Use a wooden spoon or dough whisk to mix the dough until all of the dry ingredients are incorporated.
8. Using the coffee/spice grinder again, grind the sliced almonds for a few seconds, so that some coarse pieces remain. Transfer to a plate.
9. Roll the dough into 1-tablespoon, bite-sized balls. Roll them in the sliced almonds to coat evenly, then place on the baking sheet.
10. Bake for 20 minutes. Remove from oven and cool for at least 5 minutes before eating.