A New Easter Favorite AND Kosher for Passover: Moist Chocolate Chip Carrot Morsels

What’s up, Doc? Carrots are surprisingly sweet. The vibrant orange color offers beta-carotene, which converts to the fat soluble antioxidant vitamin, vitamin A.  Ever heard carrots are good for your eyes?  That’s the truth!  Vitamin A from carrots may improve night vision.  These scrumptious morsels are sweetened with potassium and fiber-rich dates, and stuffed with brain-power boosting essential omega-3 fatty acids.

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Preheat oven: 350F.  Place 9 Cupcake Liners in 3×4 Muffin Tin.  Makes 9 Morsels

Ingredients I Used: (Feel free to play around with this, I rarely have all of the ingredients or measure)

  • 1 ½ cups steamed carrot (try grated carrot!)
  • 1 cup dates (pitted)
  • ¾ cup brown rice flour (try oatmeal- might be favorable texture!)
  • 1 Tbsp cinnamon (or cinnamon sugar)
  • 1 ripe banana, mashed
  • 1 Tbsp vanilla
  • 3 crystalized ginger pieces (or 2 tsp fresh or dried ginger)
  • 2 Tbsp ground flax in 6 Tbsp water (two flax eggs)
  • ¼ cup walnut pieces
  • ¼ cup dried cranberries (or raisins, optional)
  • ¼ cup vegan chocolate chips (optional)

Steps:

  1. Combine dry ingredients: flour (or oatmeal), baking powder, baking soda, cinnamon, walnut pieces, chocolate chips, and craisins
  2. Blend wet: steamed carrot, dates, crystalized ginger, ground flax egg mix, vanilla in a food processor or high speed blender like a vitamix. Transfer to large bowl
  3. Fold mashed banana and dry ingredients into wet ingredients until well combined.  Be sure not to over mix.  Mixing too much can cause a tough product from the proteins formed depending on the flour used.  Still- practice minimal stirring.
  4. Divide mixture evenly amongst the muffin liners.  Bake at 350 F for about 20 minutes.  Allow to cool for about 10 minutes.  Enjoy in good health!

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