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No-Bake Carrot Cake Bites Recipe

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4 from 9 reviews

These No-Bake Carrot Cake Bites are tender, naturally sweetened snack balls made with dates, shredded carrots, walnuts, and warm spices. Using coconut flour for binding, they capture the classic carrot cake flavor in a healthy, easy-to-make bite-sized form. Ready in just 30 minutes with minimal equipment, they make a perfect guilt-free dessert or snack.

Ingredients

Main Ingredients

  • 3/4 cup peeled and finely shredded carrot (~1-2 carrots)
  • 1 cup packed pitted Medjool dates (measured after pits removed)
  • 1 ¾ cups raw walnuts (or substitute 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 almond flour, adding more as needed)
  • 1/4 cup raisins (optional, or substitute other unsweetened dried fruit)

Optional Topping

  • 1/2 cup desiccated coconut flakes (finer texture if blitzed briefly in blender)
  • 8 tsp soft, runny coconut butter (store-bought or softened if hard)

Instructions

  1. Grate the Carrots: Using the grater attachment on your food processor or a manual box grater, grate the peeled carrots finely and set aside.
  2. Process Dates: Add pitted Medjool dates to the food processor and blend until the mixture breaks down into small bits or forms a ball. Remove and set aside.
  3. Prepare Nut Mixture: Add walnuts, vanilla extract, sea salt, cinnamon, ginger, and nutmeg to the food processor. Blend for about 15 seconds until achieving a semi-fine meal texture.
  4. Combine Ingredients: Return the dates and shredded carrots to the food processor with the nut mixture. Pulse in 1-second increments until a loose, pliable dough forms and the carrots are evenly incorporated. Avoid over-blending to prevent it turning into a puree.
  5. Add Coconut Flour: Add coconut flour 2 tablespoons at a time, pulsing to combine. Stir occasionally by hand if needed to help mix. The dough should be tender and crumbly, not paste-like. Once combined, incorporate raisins if using by pulsing or stirring once more.
  6. Form Bites: Using a 2-tablespoon cookie scooper or spoon, scoop out portions of the dough and roll into balls with your hands. Place balls on a parchment-lined baking sheet or serving platter. If the mixture is too sticky to roll, add a bit more coconut or almond flour to dry it out.
  7. Optional Coating: Roll the balls in finely shredded coconut flakes if desired. You can enjoy them immediately or refrigerate to firm up.
  8. Optional Topping: For bites with coconut butter topping, freeze the rolled bites for 10-15 minutes to chill. Warm coconut butter until pourable if needed. Top each bite with about 1/2 teaspoon of coconut butter, then chill an additional 5-10 minutes to set the topping.

Notes

  • These bites keep refrigerated for up to one week and are freezer friendly for up to one month.
  • You can substitute almonds, pecans, or cashews for walnuts.
  • If bites are too sticky, adding more coconut or almond flour will help achieve the right dough consistency.
  • Blitz desiccated coconut in a blender briefly for a finer texture that sticks better to the bites.
  • Use soft or gently warmed coconut butter for easier topping application.
  • For a nut-free option, nuts can be substituted with seeds like sunflower or pumpkin seeds, though texture will vary.

Find it online: https://recipesbyliza.com/no-bake-carrot-cake-bites-recipe/