No-Bake Carrot Cake Bites

30 minutes


3/4/ cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)
1 cup packed pitted 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)


  • Step 1

    Grate the carrot and set aside.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    stir once more to combine.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.