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No-Bake Carrot Cake Bites

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Serves
16
Prep
30 minutes
Cook
30 minutes
No-Bake Carrot Cake Bites

Tender, naturally sweetened carrot cake bites with dates, carrots, walnuts, cinnamon, and coconut flour! 


Ingredients




  • 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)



Directions


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, 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.



Nutrition (1 out of 16 servings)


Calories: 142 | Carbohydrates: 24.1 g | Protein: 2 g | Fat: 5.4 g | Saturated Fat: 0.7 g | Sodium: 44 mg | Potassium: 260 mg | Fiber: 3.3 g | Sugar: 19.6 g



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