Tender, naturally sweetened no-bake carrot cake bites are made with dates, carrots, walnuts, and cinnamon. It’s a simple recipe and perfect for a healthier dessert option at a holiday party or to have on hand for an afternoon sweet treat.
No-Bake Carrot Cake Bites
Tender, naturally sweetened carrot cake bites with dates, carrots, walnuts, and cinnamon. It’s a simple recipe and perfect for a healthier dessert option at a holiday party or to have on hand for an afternoon sweet treat.
- Total Time: Under 30 minutes
- Yield: 16 bites 1x
Ingredients
Scale
- 2 carrots peeled and finely shredded carrot
- 1 cup packed pitted medjool dates (measured after pits are removed)
- 1 1/2 cups raw walnuts or pecans
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 pinch ground nutmeg
- 4 Tbsp almond flour
Instructions
1. Shred your carrots using a grater and set aside.
2. Cut or blend pitted dates until small bits remain or a ball forms. Set aside.
3. Blend the nuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved — about 15 seconds in a processor/blender. 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.
4. Add the almond flour 2 Tbsp at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You’re looking for a crumbly dough.
5. Scoop out large spoonful amount, roll into balls with hands, and place directly onto a serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more almond flour to dry the mixture out.
6. Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.
Keywords: Plant-Based, Gluten-Free, Dairy Free, Dessert, Vegetarian
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