No-Bake Carrot Cake Bites
User Reviews
4.9
No-Bake Carrot Cake Bites
Description
This recipe starts by grating carrots finely then blending dates until they form small bits or a ball while the walnuts are ground into a semi-fine meal. These components combine with vanilla, sea salt, cinnamon, ginger, and nutmeg before adding coconut flour gradually to achieve a pliable, tender dough with a crumbly texture. Raisins or other dried fruit can be folded in optionally for extra sweetness. The mixture is then scooped and rolled into balls, which can be coated with coconut flakes or coconut butter.
The bites carry the warm spice profile of carrot cake alongside the natural sweetness of dates and raisins with a nutty base from walnuts. Their no-bake preparation makes them easy to assemble and store for grab-and-go snacking.
These bites can be served as a sweet snack or a light dessert, and their texture and flavor come from the balance of fresh carrot, nuts, and warm spices typical of carrot cake.
Ingredients
- 3/4 cup carrot ~1-2 carrots as recipe is written, peeled and finely shredded
- 1 cup Medjool dates measured after pits are removed, packed, pitted
- 1 ¾ cups walnut or sub other nut, such as pecans or cashews, raw
- 2 tsp vanilla extract
- 1/4 tsp salt 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 coconut you can blitz briefly in a blender for a finer flake that sticks to the bites more easily, desiccated flakes
- 8 tsp coconut butter or store-bought // if hard, soften in the microwave or over the stovetop using a double boiler until pourable, soft, runny
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
- This recipe is adapted from a no-bake vegan carrot cake version, preserving its moist and spiced qualities.
- Nutrition information is an estimate and does not include optional ingredients like raisins or toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(bites)
Amount Per Serving
Calories 142 kcal
% Daily Value*
| 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 | 6% |
| Fiber | 3.3g | 13% |
| Sugar | 19.6g | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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