Raw Carrot Cake Profiterole Bites

Grate apple and carrot finely with a hand grater.

With a paper towel, make sure to press out any excess moisture in your grated carrot and apple.

Put all the profiterole ingredients into in a big mixing bowl in the order listed and mix really well. Don’t be afraid to get your hands dirty.

Roll the dough into balls about 1 Tbsp worth and place on a baking tray lined with baking paper.

Chill the cakes in the freezer for about 30 minutes.

Cut raw cacao butter into small chunks and melt over warm water of dehydrator.

Stir remaining topping ingredients into melted cacao butter. Whisk until smooth. If it starts to cool down just place it over a low heat again.

Dip the tops of the Raw Carrot cake balls into the chocolate topping and let it set in the freezer. Take out a few minutes before serving