Project Description

Carrot Cake Bites

Soft, healthy, sweet, and festive. These bites speak my food language.

OVERVIEW

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

Full Recipe

  • MAKES: 15 BITES
  • TOTAL TIME: 20 MIN
INGREDIENTS
  • 1/2 cup pitted dates, packed

  • 1/2 cup smooth natural almond butter

  • 1 tsp pure vanilla extract

  • 1 tsp cinnamon

  • 1/3 cup coconut flour

  • 2/3 cup shredded carrots, about 1 large

  • 1/3 cup walnuts, toasted

  • 1/3 cup unsweetened shredded coconut + more for topping

INSTRUCTIONS
  • Add dates to a food processor and mix on high until a ball of paste is formed, about 2 minutes. If your dates are pretty dry, it helps to soak them in hot water for 5 minutes before hand.

  • Remove dates and set aside then pour in almond butter, vanilla and cinnamon. Pulse, then add coconut flour, pulse again.

  • Finally, add carrots, walnuts, and coconut and mix until the consistency is good to grab and roll into balls using your hands.

  • Optionally, toast about 1/4 cup shredded coconut in a skillet over medium heat with a little coconut oil until nice and brown, careful not to burn!

  • Roll each ball into the flakes to coat then enjoy immediately or store in the fridge!