Carrots are undoubtedly one of the more popular veggies every Saturday, and if you're new to the farmers market scene you might be surprised at all the colors you see. Carrots, just like every other kind of vegetable, come in many varieties. They do taste slightly different if you're sampling them raw, but you can't really tell the difference once you roast them, grate them on a salad, or make them into power bites!
from The Kitchn
Makes 24 bites
4 medium carrots (1/2 pound), peeled and sliced into 1/2-inch pieces
1/2 cup coarsely chopped Medjool dates, firmly packed
1/2 cup unsalted creamy almond butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups almond, firmly packed, divided (look in the gluten-free baking section)
1. Boil carrots in a saucepan until they are fork-tender but not falling apart, about 10 minutes. Drain in a colander and set aside to cool to room temperature.
2. In the bowl of a food processor, combine the cooled carrots with the dates, almond butter, cinnamon, nutmeg, and salt. Process in one-second pulses until chopped dates are fully processed and incorporated into the dough, scraping down the sides of the bowl as needed.
3. Transfer the mixture from the food processor into a medium mixing bowl. Add 3/4 cup of the almond meal to the bowl and mix with a sturdy spoon or spatula, until just combined. Chill for at least two hours, or overnight, in the fridge.
4. Line a baking sheet or large tray with wax paper. Place the remaining 3/4 cup of almond flour into a small bowl. Use a sturdy metal spoon (the flatware kind, not a measuring spoon) to scoop up a heaping tablespoon of chilled dough. With another spoon, scrape the dough sideways off of the first spoon; the dough will stick to the second spoon. Continue passing the dough back and forth between the spoons a few times until it is roughly ball-shaped.
5. Scrape the shaped dough off of the spoon and drop it into the almond flour. Sprinkle more almond flour on the sides and top of the dough to coat completely, then pick it up and use your hands to gently roll it into a ball. Do this quickly, without too much pressure, to avoid pressing the almond flour into the dough too much. Store the bites in the fridge, packed in single layers with sheets of wax paper in between.