Preheat the oven to 180°C. Once hot, toast the pecans and hazelnuts for 10 minutes at 180°C fan.
Add the dates, finely grated carrot, coconut oil, ground cinnamon, ground cardamom, salt and vanilla bean paste to a food processor.
Once the nuts have cooled slightly, add all the pecans und most of the hazelnuts (leave about 20 aside) to the food processor.
Pulse the food processor until everything is well combined and a sticky mixture forms.
Take out about 1 tbsp of mixture and flatted in slightly in your hands. Add the hazelnut into the middle and roll the mixture into a small ball.
Once all the mixture has been rolled into carrot cake bites, place them into the freezer for 60 minutes before decorating.
Decorations
Melt the white chocolate in a small bowl on a double boiler or in the microwave.
Stir in the tahini and small pinch of salt. Sift the icing sugar into the bowl and mix until combined.
Add the melted chocolate mix into a small zip-lock bag and cut a small piece off the end.
Drizzle the chocolate over the carrot cake bites and decorate with dried edible flowers.
Once the chocolate hardened on top of the bites (takes a few minutes), the bites can be eaten immediately or stored in the fridge for up to 5 days.
Notes
* I have the Breville Kitchen Wizz 11 Food Processor. I've used mine for the past 4 years and have never had any issues with it.Links marked with * are affiliate links. You won’t pay any more than normal when you purchase a product through this link, but I may get a small commission from the sale.