No-Bake Carrot Cake Bites

No-Bake Carrot Cake Bites

No-Bake Carrot Cake Bites

Ingredients

  • 3/4 cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)
  • 1 cup packed pitted medjool dates  (measured after pits are removed)
  • 1 ¾ cups raw walnuts (or sub other nut, such as 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 sub almond flour)
  • 1/4 cup raisins  (optional // or sub other unsweetened dried fruit)

FOR TOPPING optional

  • 1/2 cup desiccated coconut flakes (you can blitz briefly in a blender for a finer flake that sticks to the bites more easily)
  • 8 tsp soft, runny coconut butter
    (or store-bought // if hard, soften in the microwave or over the stovetop using a double boiler until pourable)

Instructions

  1. Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
  2. To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.

  3. To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved — about 15 seconds. 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. You’re looking for a pliable dough, not a purée.

  4. Add coconut flour 2 Tbsp (18 g) 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 not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.

  5. Scoop out 2-Tablespoon amounts using a cookie scooper (like this one), roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.

  6. Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites another 5-10 minutes to set.

  7. Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.

Recipe source