Carrot Cake Cheesecake Bites | FoodsOfOurLives.com
I suppose these could be classified as a dessert, or a healthy snack, or a fat bomb or just plain old yumminess that you can’t stop eating.
I made these last night for a little dinner get together that needed to be gluten free. I realized last minute I didn’t have anything to serve for dessert but since I have been really good about my eating and it needed to be gluten free anyway I decided to make a healthy treat no one had to feel guilty about eating.
These were easy to whip up, basically you are just making a cream cheese frosting without the sugar, don’t worry they are still sweet with delicious grade B maple syrup, if you can find it, if not grade A will work just fine. I was fortunate to have the opportunity last spring to purchase organic, traditionally processed, maple syrup straight from the producer in Wisconsin and it is the best maple syrup I have ever had. Amazing stuff. But I realize not everyone has this just laying around so don’t worry if you don’t.
These are definitely kid approved as well, score! Except now that they know about them I have to share…. Oh well. A small price to pay to know they are eating something better than goldfish crackers.
- 16 oz cream cheese, room temperature
- 4 oz salted butter, room temperature
- ½ cup maple syrup
- 1 cup finely shredded carrot
- 1 cup unsweetened, shredded coconut
- ¼ teaspoon cinnamon
- 1½ cups finely chopped walnuts
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter on high for about 4-5 minutes, until smooth and creamy.
- Lower the mixer speed to low and add the maple syrup, beat on medium until incorporated.
- Put the mixer back on low and add the carrots, coconut and cinnamon.
- Scrape the mixture into a baking dish of some kind so that it is in a layer about 1" thick and stick it in the freezer for about 10 minutes.
- Place the walnuts in a bowl and remove the cream cheese mixture from the freezer.
- Scoop the mixture into 1½" balls, I have a handy little scoop for this but you can certainly just use a spoon and your fingers, roll each ball in the walnuts until coated.
- You can eat these soft and room temperature or stick them back in the freezer and have them partially frozen, they are delicious both ways.
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