Paleo Carrot Cake Pops

ingredients

• 1/2 cup tigernut flour

• 1/4 cup arrowroot

• 1/4 cup coconut flour

• 1 cup grated carrots

• 2 eggs

• 1/3 cup non-dairy milk

• 1/3 cup coconut sugar/brown sugar

• 1/4 cup coconut oil

• 1 tablesoon apple cider vinegar

• 1 teaspoon vanilla extract

• 1 and 1/2 teaspoons baking soda

• 2 teaspoons cinnamon/spice mix

• 1/2 cup nuts and fruit of choice (we used walnuts, pecans and raisins)

For the icing:

• 150g white chocolate

• cream cheese

instructions

1. Pre-heat an oven to 180ºC

2. Whisk the egg, milk, coconut oil, coconut/brown sugar, apple cider vinegar

3. Add in the flours, baking soda & cinnamon and mix well

4. Fold in the carrots, nuts & raisins

5. Line a baking tray and pour in the batter. Bake for 30-40 minutes or until a toothpick comes out clean

6. Let the cake cool

7. Once cool, use a fork to to lightly crumble the entire cake

8. Add in 1-2 tablespoons cream cheese

9. Create small round balls

10. Melt a small amount of white chocolate, dip the edge of a popsicle stick in and then place it in the cake ball. Freeze for 30 minutes

11. Melt the remaining white chocolate and dip each cake pop in.

12. Place on baking sheet, top with sprinkles or leftover cake crumbs

13. Refrigerate until firm and serve