Cackling Cholaca Carrot Cake Bites
  • 1 1/2cup crisp brown rice cereal
  • 1cup old-fashioned oats (gluten-free)
  • 1 1/2tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1tsp coconut oil
  • 2large egg whitesroom temperature
  • 1/4cup plain nonfat Greek yogurtoptional: dairy free
  • 1oz original Cholaca pure liquid cacao
  • 1tbsp honey or maple syrup
  • 1/2tsp salt
  • 1cup freshly grated carrotsabout 1 medium, peeled first!
  1. Preheat the oven to 300°F, and lightly coat an 8”-square pan with nonstick cooking spray.
  2. In a medium bowl, combine the rice cereal, oats, cinnamon, and nutmeg. In a separate bowl, whisk together the coconut oil and egg whites. Add in the yogurt, honey, Cholaca, and salt, mixing until thoroughly combined. Stir in the cereal mixture. Gently fold in the carrot.
  3. Gently press the mixture into the prepared pan. Bake at 300°F for 16-20 minutes or until light golden and the center feels firm to the touch. Cool completely to room temperature in the pan before slicing into squares.