No-Bake Carrot Cake Bites

Name: No-Bake Carrot Cake Bites
Ingredients: 3/4 cup peeled and finely shredded carrot (approx. 1-2 carrots); 1 cup packed pitted medjool dates ((measured after pits are removed)); 1 3/4 cups raw walnuts ((or sub other nut, such as pecans or cashews)); 2 tsp vanilla extract; 1/4 tsp 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; 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

No-Bake Carrot Cake Bites

Print Recipe Pin Recipe

Course: Salads & Sides

Ingredients

3/4 cup peeled and finely shredded carrot approx. 1-2 carrots
1 cup packed pitted medjool dates (measured after pits are removed)
1 3/4 cups raw walnuts (or sub other nut, such as pecans or cashews)
2 tsp vanilla extract
1/4 tsp 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

Toppings (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)

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 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

Recipe adapted from Minimalist Baker

Tried this recipe?Let us know how it was!

Back to all recipes