Carrot Cake Bites
Details
- Time
- 1 hour 50 minutes
- Skill Level
- Intermediate
- Yields
- 20 bites
Love carrot cake? Try these adorable carrot cake bites for your next party!
Ingredients & Directions
- Prep Time
- 30 minutes
- COOK TIME
- 5 minutes
- Chill Time
- 1 hour 15 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 pkgsHERSHEY'S CHIPITS Cream Cheese Flavoured Chips, divided (each 225 g)
-
1/2 cupalmond butter (125 mL)
-
1/4 cuppacked brown sugar (60 mL)
-
2 tbspsunsalted butter (30 mL)
-
1 tspvanilla extract (5 mL)
-
1 tspground cinnamon (5 mL)
-
1/4 tspground cloves (1 mL)
-
1/4 tspground nutmeg (1 mL)
-
1/4 tspsalt (1 mL)
-
3/4 cupchopped pecans, divided (175 mL)
-
1/2 cupshredded carrots (125 mL)
-
1/2 cupsweetened shredded coconut (125 mL)
-
1/4 cupfinely chopped dried pineapple (60 mL)
-
1 tbspcoconut oil (15 mL)
Key Ingredients
Directions
Equipment Needed
Saucepan
Skewers or Toothpicks
Baking Sheet
1
Combine 3/4 cup cream cheese chips, almond butter, brown sugar, butter, vanilla, cinnamon, cloves, nutmeg and salt in medium saucepan set over medium-low heat. Stir until smooth and melted. Remove from heat. Stir in 1/2 cup pecans, carrots, coconut and pineapple until blended. Transfer to medium bowl. Cover and refrigerate until well chilled and firm, about 1 hour 15 minutes.
Tip
Substitute pecans with walnuts or almonds if preferred.
2
Scoop tablespoonfuls (15 mL) of carrot mixture and roll into 1-inch (2.5 cm) balls. Arrange on parchment paper–lined baking sheet. Chill for 15 minutes or until firm.
3
Melt remaining cream cheese chips with coconut oil in medium heatproof bowl fitted over medium saucepan of barely simmering water until smooth. (Alternatively, melt in microwave-safe bowl in microwave on MEDIUM heat, stirring every 30 seconds, for 2 to 3 minutes.)
4
Use skewers or toothpicks to dip balls in melted chips mixture, letting excess drip back into bowl. Return to parchment paper–lined baking sheet, then carefully remove skewers.
5
Garnish bites with remaining pecans, using some to cover skewer holes. Refrigerate for 30 to 35 minutes or until firm and set. Store in airtight container in the refrigerator until ready to serve.
