Description
These raw vegan carrot cake bites are a healthier take on classic carrot cake, rolled in coconut and perfect for snacking.
Ingredients
Scale
- 1 cup chopped carrots (about 1 large)
- 1/2 cup pecans
- 1/2 cup coconut flakes
- 1 cup oats (rolled or quick)
- 1/2 cup Medjool dates (about 5), pitted
- 1/4 cup cashew butter (or nut butter of choice)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup shredded coconut (for rolling)
Instructions
- Prepare Ingredients: Ensure carrots are peeled and roughly chopped. Pit the Medjool dates. Measure other ingredients as well.
- Process Dry Ingredients: In a food processor, pulse the pecans and oats until they form a coarse meal. Transfer to a large mixing bowl.
- Process Wet Ingredients: Add the chopped carrots and pitted dates to the food processor. Process until finely shredded and combined into a sticky paste.
- Combine All Ingredients: Add the carrot-date mixture, coconut flakes, cashew butter, ground cinnamon, and ground nutmeg to the bowl with the pecan-oat mixture. Mix until a cohesive, sticky dough forms.
- Form Bites: Scoop out portions about 1 tablespoon each and roll between your palms to form balls.
- Coat and Chill: Roll each bite in shredded coconut and refrigerate for at least 30 minutes to firm up before serving.
Notes
These bites are naturally vegan and gluten friendly if you choose certified gluten-free oats. Store in an airtight container for up to 7 days in the fridge or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Raw
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 5g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan dessert, raw snacks, healthy bites, carrot cake, coconut, gluten-free