Love carrot cake? Try these adorable carrot cake bites for your next party!
Combine 3/4 cup cream cheese chips, almond butter, brown sugar, butter, vanilla, cinnamon, cloves, nutmeg and salt in medium saucepan set over medium-low heat. Stir until smooth and melted. Remove from heat. Stir in 1/2 cup pecans, carrots, coconut and pineapple until blended. Transfer to medium bowl. Cover and refrigerate until well chilled and firm, about 1 hour 15 minutes.
Substitute pecans with walnuts or almonds if preferred.
Scoop tablespoonfuls (15 mL) of carrot mixture and roll into 1-inch (2.5 cm) balls. Arrange on parchment paper–lined baking sheet. Chill for 15 minutes or until firm.
Melt remaining cream cheese chips with coconut oil in medium heatproof bowl fitted over medium saucepan of barely simmering water until smooth. (Alternatively, melt in microwave-safe bowl in microwave on MEDIUM heat, stirring every 30 seconds, for 2 to 3 minutes.)
Use skewers or toothpicks to dip balls in melted chips mixture, letting excess drip back into bowl. Return to parchment paper–lined baking sheet, then carefully remove skewers.
Garnish bites with remaining pecans, using some to cover skewer holes. Refrigerate for 30 to 35 minutes or until firm and set. Store in airtight container in the refrigerator until ready to serve.