These healthy little carrot cake bites are the perfect sweet treat to welcome in spring! All you need is 10 simple wholesome ingredients and 20 minutes.
If you love healthy snacks you have to try these lemon turmeric bites and matcha chia pudding!
I was going for a cake pop vibe here and, if I can toot my own horn for a moment, I achieved it! These little guys are just like biting into a decadent moist carrot cake, but they are naturally sweetened, grain and gluten-free, vegan, raw, rich in healthy fats and warming spices! Really they are just delicious cakey nuggets of springtime joy.
WHY YOU'LL LOVE THIS RECIPE
- Tastes like carrot cake, but in mini form and without the hours of waiting for a cake to bake and cool, and all the things!
- These little bites are the answer to your 3 pm slump, just grab this little ball of sunshine, and instantly your day will improve.
- Think warming spices, creamy almond butter, just the right amount of sweet carrot, and a hefty dose of flaked coconut for good measure. Yeah, you need these in your life.
- 10 simple wholesome ingredients, we are talking nuts, seeds, coconut, and actual vegetables. I mean this is practically a vegetable side dish!
- Nutrition Moment… Hi, remember me? Your favorite nutrition nerd? I'm showing up for a second to tell you why I love this recipe, nutritionally speaking. I am a huge proponent of something called “diversity of nutrients” meaning eating a diversity of fibers, minerals, nutrients, and vitamins from different foods. We can all tend to get into food ruts, buying the same fruits and vegetables each week. I love recipes like this because it contains 10 different plant-based nutrients that will work synergistically in your body to keep all of your systems in tip-top shape.
Let's Get Rolling!
INGREDIENTS and SUBSTITUTIONS:
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Dates – Pitted Medjool dates are my favorite. Pro tip – if your dates are a bit dry and hard you can reconstitute them by soaking them in a small bowl with hot water for 5-10 minutes.
- Walnuts – Raw walnut pieces or whole. You can also use cashews or pecans or a mixture.
- Carrots – Carrots provide the perfect pop of fresh sweetness
- Chia seeds and hemp seeds – A combination of healthy omega-3-rich fats provide a boost of extra nutrients to this already health-promoting recipe.
- Shredded coconut – Coconut is naturally sweet and feels like spring to me. I love combining coconut in carrot cake recipes.
- Almond butter – Almond butter provides the “glue” that helps these cake bites to taste like moist cake.
- Ground cinnamon, ground ginger, sea salt, and almond extract – warming spices, the right amount of salt, and just a pinch of almond extract – don't skip any of these ingredients!
TOOLS YOU WILL USE:
- Food processor – my friend, a food processor is your kitchen BFF. This is the one I have and love, and it is a necessity for this recipe.
Get your trusty food processor ready, because it will do all the work here!
First up, shred your carrots. I used the food processor “shredding disc” for this because I like long thin strands of carrot. If you want the full lazy version just pop your carrots (pre-chop them into thirds) into the food processor and pulse.
Next, add your walnuts and coconut flakes and dates. Pulse a few times until chopped and blended.
Now you are safe to add all of the remaining ingredients into the food processor and pulse until combined. If the mixture does not come together (it should without a problem) add 1 tbsp of warm water.
At this stage, you have your “dough” ready to go!
Simply roll into balls and either drizzle with melted white chocolate or roll into shredded coconut.
- If you plan on drizzling melted white chocolate on top I recommend refrigerating the balls for at least 2 hours first so they are cold.
- If your dates are a bit dry and hard you can reconstitute them by soaking them in a small bowl with hot water for 5-10 minutes.
- Storage – Store in an airtight container in the fridge for up to 7 days. Make sure to refrigerate, these will become bitter if left out.
- Freezing – Freeze for up to 2 months in an airtight container.
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is naturally vegan, low-fodmap, gluten-free, vegetarian, and paleo.
- Keto-friendly – The dates and carrots combined are not ketogenic friendly. You can try this recipe without dates, but I can't guarantee the result.
MORE HEALTHY RECIPES TO TRY:
I can’t wait for you to try these little bites of carrot cake heaven!! When you make them, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!
Carrot Cake Bites – No Bake
- shredded coconut
- melted white chocolate
- Shred carrots either by using the shredding blade on the food processor or a hand held grater. Set aside.
- Add pitted dates to food processer and blend until dates are chopped into small bits. Remove from the food processor and set aside
- To the food processor add walnuts, chia, hemp, coconut, and dried spices and blend until chopped small – about 10-15 seconds. Add the dates back in and the remaining ingredients and pulse until a loose crumbly dough forms. When you pinch the dough between your fingers it should stick together. Be careful to not overblend – you do not want a puree.
- Using a cookie scooper, or 2 spoons, scoop out 2-tbsp amount and roll into balls with hands. Place on a parchment paper-lined cookie sheet.
- Optional – roll into finely shredded coconut or drizzle melted chocolate or white chocolate on top. Store in refrigerator for up to 1 week or in the freezer for 2 months
- Store in the refrigerator in an airtight container for 1 week
- Store in the freezer for up to 2 months
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