Soft, healthy, sweet, and festive. These bites speak my food language.
It might seem wrong not having a thick layer of cream cheese frosting to accompany these bites, but I promise you, it’s not needed!
I won’t lie though, I will still probably end up making a traditional (and gluten-free) carrot cake over this weekend and making some deliveries to our family. It’s just a fun way to celebrate, especially when we can’t do our usual gatherings!
I’ve always been a big fan of carrot cake, it’s so moist, rich, and balanced – not too sweet and not too strong. These bites have those elements too! Plus, they are grain-free and bring nutritional benefits from the omegas in the walnuts, vitamin A in the carrots, and healthy fats from the coconut!
Carrot Cake Bites
- MAKES: 15 BITES
- TOTAL TIME: 20 MIN
1/2 cup pitted dates, packed
1/2 cup smooth natural almond butter, or your favorite nut butter
1 tsp pure vanilla extract, optional
1 tsp cinnamon
1/3 cup coconut flour
2/3 cup shredded carrots, about 1 large
1/3 cup roughly chopped walnuts, or your favorite nut
1/3 cup unsweetened shredded coconut + more for topping, if you want!
Add dates to a food processor and mix on high until a ball is formed, about 2 minutes or so. If your dates are pretty dry, it helps to soak them in hot water for 5 minutes before hand, or just add a little water to the bowl of the processor.
Next, pour in almond butter, vanilla, if using, and cinnamon. Pulse, then add coconut flour, pulse again, it will all come together better after the flour is added, don’t worry!
Finally, add carrots, walnuts, and shredded coconut and mix until the consistency is good to grab, I love using a cookie scoop, and roll into balls using your hands.
If you want to be fancy, you could toast about 1/4 cup shredded coconut in a skillet over medium heat with a little coconut oil until nice and brown, to use to roll the balls into. It adds a nice little touch but definitely don’t go out of your way.
Enjoy immediately or store in the fridge and eat throughout the week!
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