• Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, grated carrots, peanut butter, vanilla and spices and continue to process until mixture is sticky and well combined.

  Then, use a cookie scoop or a tablespoon and roll dough into 7-10 balls (about the size of a golf ball).

  Place them on a lined baking sheet and into the freezer while you melt the white chocolate.

Chocolate Coating

• Before melting the chocolate, set up your cake stand (or box or Styrofoam) to hold the cake pops once you have coated them in the chocolate. Poke your holes ahead of time and make sure your cake pop sticks fit.

  Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts at 50% power stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the balls from the freezer and check they are firm and set.  

  Dip a cake pop stick about ½ inch into the chocolate coating and then into the center of the cake ball about halfway (the chocolate will help ‘glue’ and anchor the cake pop stick).

  Holding the stick, dip the cake pop into the chocolate to coat.

  Another method is to hold the cake pop over the chocolate and spoon the chocolate over while rotating the cake pop.

  Then place on the cake stand to dry. Dip twice for extra coating if you like a thicker coating. Freeze for 1-3 minutes and then drizzle with more white chocolate or sprinkles or toppings of your choice while still wet.

  Place back in the freezer for 15 minutes to firm up completely.

  Keep these stored in the fridge for the perfect grab and go snack or dessert. Carrot cake bites can also be frozen, just thaw on counter for 10 minutes before enjoying.