No-bake Carrot Cake Bites

2 comments
Carrot Cake Bites

These delicious no-bake carrot cake bites are the perfect nutritious treat! They’re made with dates, nuts and fresh carrots, and are naturally sweetened! They take only 30 minutes to make, and are such a simple freezer snack to have on hand.

no-bake Carrot Cake Bites

I’m a huge dessert person, and almost always end my nights with something sweet. When I’m not testing baked goods, I love having a no-bake dessert on hand to grab from the freezer.

These carrot cake bites pack in all of the delicious carrot cake flavors, and are a simple sweet fix to enjoy in just 1-2 bites! They’re naturally sweetened with dates and coconut, and are loaded with healthy fats from the nuts.

Carrot Cake Bites

What you’ll need to make Carrot Cake Bites

  • grated carrots
  • dates- medjool dates are ideal for any type of no-bake bites. They’re a lot softer, and slightly sweeter than other kinds of dates
  • walnuts
  • pecans
  • cashew butter
  • vanilla extract
  • spices: cinnamon, nutmeg, ginger, sea salt
  • coconut flakes, to coat your bites

How to make no-bake Carrot Cake Bites

1. Grate your carrots

Grate your carrots using a microplane, food processor or blender. I add my peeled carrots to my blender, and pulse them until they’re finely shredded.

2. Pulse your nuts

Remove the carrots from the blender, and add your nuts. I like using half walnuts and half pecans, but you can use either one! Pulse them for 30-40 seconds until they’re fine.

3. Pulse your dates

Add your pitted dates into the blender with the nuts, and pulse again until the dates are fully chopped.

4. Blend everything together

Pour the carrots back into the blender, along with the cashew butter, spices, and vanilla, and blend together until a sticky mixture forms.

Once your batter is formed, wet your hands and begin rolling. As you roll each ball, toss it around in the coconut flakes, then set them aside while you prepare the rest of the batter!

You can store these treats in the freezer or refrigerator. They’ll have a softer texture in the fridge, and will last for up to 2 weeks, or can be frozen for up to 3 months.

If you love carrot cake, you’re going to love these little bites! Tag me on Instagram if you try them 🙂

Other freezer treats you may like:

Homemade Peanut Butter Eggs

Strawberry Shortcake Energy Bites

Peanut Butter Energy Bites

Homemade Butterfinger Bars (gluten-free)

No-bake Carrot Cake Bites

5 from 1 vote
Course: Dessert
Servings

14

servings
Prep time

30

minutes
Cooking time

0

minutes
Total time

30

minutes

NOTES:
These bites aren’t overly sweet. You can add 2 tbsp of maple syrup to the blender if you prefer a sweeter taste. I suggest blending everything, and then tasting to adjust if needed! The shredded coconut also adds a touch of sweetness.

Ingredients

  • 1 cup finely grated carrots, about 3-4 carrots

  • 1 cup medjool dates, pitted (about 10 dates)

  • 1/2 cup walnuts

  • 1/2 cup pecans (or use 1 cup of either walnuts or pecans)

  • 1/2 cup cashew butter

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp ginger

  • 1/4 tsp sea salt

  • 1/3 cup coconut flakes, to coat the bites

Directions

  • Peel and rinse your carrots. Add them to a food processor or blender, and pulse them until they’re finely grated. Remove and set aside in a bowl.
  • Add your nuts to the food processor, and pulse until fine.
  • Add in your pitted medjool dates with the nuts, and pulse again until the dates are finely chopped.
  • Add the carrots back in, along with the cashew butter, vanilla extract, sea salt, nutmeg, ginger and cinnamon. Blend together until a sticky batter forms. You may need to scraped down the sides a few times.
  • Transfer the mixture to a bowl and stir together with a spatula to make sure everything is mixed through.
  • Line a tray or plate with parchment paper. Pour the coconut shreds into a bowl. With wet hands (I like to keep a bowl of water next to me while I work), scoop out about 1 tbsp of the mixture and roll into balls. Once rolled, toss the ball around in the coconut shreds and set it aside on the plate. Repeat until all batter is rolled, continuing to wet your hands between each one.
  • Keep stored in freezer for up to 3 months, or refrigerate for up to 2 weeks.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

2 Comments

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