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+ servings

Raw 'No Bake' Carrot Cake Bites

Prep Time 15 mins
Freezing time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine Raw, Vegan
Servings 30 bites
Calories 53 kcal

Ingredients
  

  • 3 cups shredded carrots, about 4 large carrots
  • cups raw walnuts
  • 1 cup Medjool dates, pitted
  • 1 cup unsweetened coconut flakes or unsweetened shredded coconut Plus more for coating
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • pinch of salt

Instructions
 

  • Line a 11x13" baking pan with parchment paper, leaving overhand on the sides.
  • Shred the carrots using a grating attachment of a food processor or by hand.
  • If use food processor, remove carrots and grating attachment and switch to blade attachment.
  • Grind the walnuts and dates in the food processor until forms a uniform crumb.
  • Add carrots, coconut, spices, vanilla extract and salt. Blend again, scraping down sides as needed until sticking together. If too dry and not coming together, add a drop of water and blend again.
  • To make squares, press the mixture into the prepared pan, smoothing top. Sprinkle with shredded coconut. Place a piece of parchment over the pan and press down to ensure the coconut sticks to the carrot bites.
  • To make balls, roll tablespoon sized amount of mixture by hand. Fill a bowl or bag with shredded coconut and coat each ball.
  • Freeze for at least 1 hour. When ready to serve, if opted for squares, cut into bite sized squares, approximately 1-1½" in size. Store in refrigerator in a sealed container for a week. Can be frozen for up to 2 months.

Notes

Nutrition

Calories: 53kcal
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