These scrumptious little no-bake carrot cake bites taste just like a traditional slice of carrot cake, but are so much healthier. They are raw, vegan, naturally sweetened, and super easy to make. This is the perfect treat to make and enjoy at home during the holidays.
No-bake energy bites are the perfect treat for people who don’t like to cook, bake, or spend too much time in the kitchen. With these delicious carrot cake bites you’ll get your sweet dessert fix in a matter of minutes and won’t have to feel guilty about it. Munch down a few and your craving will be satisfied.
If you are more the baking type, I’ve got this delicious vegan carrot cake cupcake recipe for you. Otherwise, let’s talk some more about these tasty guys.
How to make No-Bake Carrot Cake Bites
Like any other no-bake energy ball type recipe, these scrumptious carrot cake bites require a food processor. Let’s take a closer look:
- prepare carrots by shredding with a grater.
- In your food processor pulse pecans, almonds and coconut flour.
- Add in your shredded carrots, dates, coconut oil, maple syrup, and spices. Process for about 2-3 minutes until you have a sticky dough.
- Add in your shredded coconut and process just enough to mix everything evenly.
- Shape them into 1 tbsp bite sized balls and roll them in chopped pecans. If you prefer, you can dip them in melted coconut butter/maple glaze or some chocolate.
- Store in the fridge and enjoy your amazing creations!
These energy bites are perfect for a quick snack without having to spend hours in the kitchen. They are easy, they are delicious, and they are wholesome!
More Carrot Cake recipes
With Easter just around the corner, I’ve teamed with some lovely ladies to spread some more holiday cheer. Natalie at Feasting On Fruit, Gina at Healthy Little Vittles and Casey at The Mindful Hapa are amazing foodies and just like me, focus on healthy clean cooking/baking.
Keeping in theme with the season we all decided to go in on some Carrot Cake action together and whip up some delicious treats for you starting with my tasty no-bake carrot cake bites and followed up by Casey’s mouthwatering Paleo Carrot Cake.
Not only is this Paleo Carrot Cake gluten free, grain free, and dairy free, but it is also the most MOIST & FLUFFY cake you’ll ever try! It’s also loaded with the best carrot cake add-ins like shredded carrots, coconut flakes, walnuts, and warming spices to give it the traditional carrot cake flavor you’re used to. Topped with a super creamy, homemade vanilla bean cashew cream frosting and you have yourself the perfect better-for-you carrot cake!
Gina made these delicious Carrot Cake Doughnut Holes. A classic carrot cake converted to a breakfast recipe with a gluten-free, vegan, grain-free twist!They are made with simple ingredients and baked in the oven for only 6-8 minutes, rolled in coconut sugar, powdered sugar, or both and then dunked in a vegan cream cheese dipping sauce! Traditional carrot cake ain’t got nothin’ on these doughnut holes!
And Natalie finishes off with this yummy Vegan Gluten-Free Carrot Cake. A vegan gluten-free carrot cake with tangy cashew yogurt frosting on top for the perfect creamy complement to this healthier cake. Simple and SO yummy!
Be sure to check out these ladies’ delicious carrot cake creations and enjoy Easter at home!
If you happen to make this easter recipe yourself, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.
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Carrot Cake Bites
These scrumptious little no-bake carrot cake bites taste just like a traditional slice of carrot cake, but are so much healthier. They are raw, vegan, naturally sweetened, and super easy to make. This is the perfect treat to make and enjoy at home during the holidays.
Ingredients
- 1/2 cup coconut flour (sub with almond flour)
- 1 cup pecans
- 1/2 cup almonds
- 4 pitted dates (softened)*
- 1 1/4 cup shredded carrots
- 1 tbsp melted coconut oil
- 2 1/2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup shredded coconut (unsweetened)
Coating
- 1/2 cup coconut butter (sub with white chocolate if preferred)
- 1/3 cup chopped pecans
Instructions
- In a food processor add pecans, almonds and coconut flour. Process until finely ground.
- Add dates, maple syrup, coconut oil, cinnamon, nutmeg and shredded carrots. Process for about 2-3 minutes until sticky dough is formed.
- Add in shredded coconut and process until combined.
- Form carrot cake dough into 1 tbsp bites and coat in chopped pecans if preferred.
- Optionally melt coconut butter over low heat and glaze carrot cake bites. Let try on parchment paper and refrigerate.
- Store in the refrigerator for up to 3 days.
Notes
*soften dates in hot water for about 10 minutes. Squeeze out any excess liquid before using in recipe.
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OMG 😍😍😍