Carrot Curry Bites – vegan, raw

I needed something to do with all of the almond pulp leftover from making fresh almond milk (post on that coming soon). I love carrots and knew their sweetness and moisture would be a good balance to the nuts, and I wanted to add some seeds for additional protein and flavor. Luckily, these came out just right on my first attempt. They come together very quickly and make a delicious snack or addition to a main meal.

The bites on trays, ready to go in the dehydrator.

The mixture should look like this when you’re done processing it.

Fresh out of the dehydrator, ready to eat.

Carrot Curry Bites – vegan, raw

1 shallot, chopped
1 -2 cloves garlic, chopped (adjust according to your taste. I like a lot of garlic)
1 medium carrot, chopped
1 cup almonds, soaked overnight and drained (or 1 cup almond pulp left over from making almond milk)
1/2 cup hemp seeds
1/2 cup sunflower seeds, soaked 2-4 hours and drained
1/4 cup sesame seeds
1/4 cup nutritional yeast
2 teaspoons soy sauce
1 teaspoon curry powder
1 teaspoon salt

Combine all ingredients in bowl of food processor fitted with a metal blade. Pulse until everything is coarsely chopped and combined, then process for a 10 seconds or until a coarsley blended mixture forms and the dough starts to come together. Use a cookie scoop to form balls about 1 inch in diameter and place on mesh screen of dehydrator tray (or use a spoon to portion the dough and roll into balls between your palms and flatten on bottom before placing on tray). Dehydrate for 5 hours. Keep refrigerated.

If desired, rewarm in the dehydrator for 30-60 minutes before serving.

Cooked version: Scoop the dough onto parchment lined baking sheets. Bake at 350 degrees F for 20-30 minutes.