Recipe
No-Bake Carrot Cake Bites
30 minutes
Ingredients
| 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) |
Method
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Step 1
Grate the carrot and set aside.
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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.
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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.
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Step 4
stir once more to combine.
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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.
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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.
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Step 7
Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.
