No-Bake Carrot Cake Bites

Name: No-Bake Carrot Cake Bites
Prep time: 30 min
Total time: 30 min
Yield: 16 (bites)
Ingredients: 3/4 cup peeled and finely shredded carrot; 1 cup packed pitted medjool dates; 1 ¾ cups raw walnuts; 2 tsp vanilla extract; 1/4 tsp sea salt; 3/4 tsp ground cinnamon; 1/2 tsp ground ginger; 1 pinch ground nutmeg; 4-6 Tbsp coconut flour; 1/4 cup raisins; 1/2 cup desiccated coconut flakes; 8 tsp soft, runny coconut butter

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4.9

204 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
16 (bites)
Calories
142 kcal
Course
Dessert
Cuisine
Vegan

No-Bake Carrot Cake Bites

Valerie Marks

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Tender, naturally sweetened carrot cake bites with dates, carrots, walnuts, cinnamon, and coconut flour! So simple, delicious carrot cake flavor, and the perfect healthier snack or dessert! Just 30 minutes, 9 ingredients, and 1 food processor required.

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Ingredients

Servings

3/4 cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)
1 cup packed pitted medjool dates (measured after pits are removed)
1 ¾ cups raw walnuts (or sub other nut, such as pecans or cashews)
2 tsp vanilla extract
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch ground nutmeg
4-6 Tbsp coconut flour (or sub almond flour)
1/4 cup raisins (optional // or sub other unsweetened dried fruit)

FOR TOPPING optional

1/2 cup desiccated coconut flakes (you can blitz briefly in a blender for a finer flake that sticks to the bites more easily)
8 tsp soft, runny coconut butter (or store-bought // if hard, soften in the microwave or over the stovetop using a double boiler until pourable)

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Instructions

Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a purée.
Add coconut flour 2 Tbsp (18 g) at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You’re not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
Scoop out 2-Tablespoon amounts using a cookie scooper (like this one), roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites another 5-10 minutes to set.
Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.

Notes

*Adapted from our No Bake Vegan Carrot Cake.*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition Information

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Serving 1bites Calories 142 (7%) Carbohydrates 24.1g (8%) Protein 2g (4%) Fat 5.4g (8%) Saturated Fat 0.7g (4%) Sodium 44mg (2%) Potassium 260mg (7%) Fiber 3.3g (13%) Sugar 19.6g (39%)