• ¾ cup peeled Carrots

        • 1 cup Dates (pitted)

        • 1 cup Walnuts

        • ¾ cup Almonds

        • 2 tsp Vanilla Extract

        • ¼ tsp Sea Salt

        • ¾ tsp ground Cinnamon

        • ¼ tsp fresh Ginger

        • ¼ tsp freshly grated Nutmeg

        • 8 tbsp Almond Flour

        • 12.5 oz fresh Coconut Cream

        • 1 Sol-ti GINGER SuperShot 

1. In a food processor add your Walnuts, Almonds, Salt, Cinnamon, Nutmeg, 

Ginger, and Vanilla. Pulse until the Nuts are very fine.

2. Grate your Carrots on a box grater, then add those and your pitted Dates 

into the food processor (make sure to pack your Dates tight into the 

measuring cup). Process until everything is very well combined. You may 

have to scrape down the sides a couple times for this.

3. Add in 6 tbsp of Almond Flour and process again until a “Dough” forms.

4. Line a plate with parchment paper and take about 1 - 2 tablespoons 

(depending how big you want them) worth of the Dough and roll it into a ball. 

Place on the parchment paper & continue until all the Dough is used.

5. Place in the fridge for at least 30 minutes to set.

6. For the icing, mix your Coconut Cream with 2 tbsp Almond Flour, a dash of 

Cinnamon, and a bit of your Sol-ti GINGER SuperShot until a semi thick icing 

has formed.

7. Dip the energy bites into the icing and place back in the fridge for 30 more 

minutes. Sprinkle with extra Cinnamon if desired. Serve cold.

Enjoy!

1. You can use any kind of raw Nuts you’d like, or a mixture of whatever you 

have on hand.

2. You can substitute Coconut Flour for Almond Flour if desired.

3. Use less Sol-ti GINGER SuperShot at first and add more as needed so 

that your frosting does not become too watery.