Carrot Cake Cookies

Ingredients: (preferably organic)

• 2 cups shredded carrots

• 1½ cups almond flour

• ½ cup shredded coconut

• 1 tsp cinnamon

• ½ cup cashews

• ½ cup pecan nuts

• 2 cups dates, pitted

• ¼ cup coconut oil, melted

• ¼ tsp salt

• extra shredded coconut, for garnish

Directions:

01. In a bowl, soak the dates, walnuts and pumpkin seeds together for about 30 minutes in warm water, then drain.

02. In a blender or food processor, mix all of the ingredients together until a paste is formed.

03. Using a spoon, divide the mixture into 12 equal parts. Roll the mixture until small balls are formed then lightly pat them down into a cookie shape. Toss in coconut flakes and enjoy! Store in an airtight container in the fridge for up to four days.