Chop the carrot into coins.

Cut approx. 24 feet and 12 beaks from the carrot strips.

Mix the cream cheese and ground almonds.

Season with kosher salt and freshly ground black pepper to taste.

Lay out 12 crackers on a serving platter.

Place a set of carrot feet at the front edge of each cracker.

Place the shredded cheddar in a shallow bowl.

Using moistened hands, form 12 balls from the cream cheese mixture.

Dredge balls in grated cheese.

Push in the beak and the peppercorn eyes.

Place on a cracker with the feet showing in front.

Serve.