Carrot Cake Bites (Raw & WFPB)

When it comes to treats, I am definitely team chocolate. Is anything non-chocolate even worth the indulgence?

Well, when it comes to these carrot cake bites, YES.

These are a spin off of our ever-favorite Healthy Brownie Bites. I assumed, as I made them (in an effort to use up my huge bag of carrots), that they would probably be better with chocolate chips. However, we put a few mini dark chocolate chips in some of them and it totally overpowered the delicious carrot cake flavor. These are so yummy all on their own, they don’t need no processed chocolate chips in order to be confidently delicious. Sometimes even I–a WFPB lover–underestimate the deliciousness of simple whole, plant foods.

  • Sweet and vanilla-y, thanks to dates. For a non-date version, you could try this recipe. 
  • Carrots to add color and the feeling that you’re eating something extra healthy.
  • Hemp seeds (or chia) to add to that healthy factor.
  • Cinnamon, ginger, nutmeg. Oh my! Tastes like real carrot cake!

If you like carrot cake things, make sure you try these Carrot Cake Breakfast Cookies! You might also like this whole-grain oil-free Carrot Cake which also makes yummy cupcakes/muffins.

I’d love to see what you make! If you make any of my recipes, please leave a star rating and comment, or post about it on Instagram or Facebook tagging me @faithful.plateful!

Carrot Cake Bites (WFPB & Raw)
Prep Time
10 mins
 

So sweet, soft and kind of sticky in a good way. The perfect dessert or snack for spring time!

Course: Dessert
Keyword: cake balls, carrot cake, carrot cake bites, energy bites, wfpb
Author: Faithful Plateful
Ingredients
  • 1 large carrot
  • 1 cup walnuts (See notes for substitutions)
  • 1 cup dates (about 12 medjool dates)
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • scant 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 TBSP hemp or chia seeds
  • shredded coconut to roll them in, if desired
Instructions
  1. In a food processor, pulse the carrot until finely chopped.

  2. Add remaining ingredients, and run the food processor until the mixture begins to stick to the sides and no large chunks of date remain.

  3. Form into 20-30 balls about 1-inch in size. How many you end up with largely depends on how much dough you eat out of the food processor. Roll in shredded coconut if desired.

  4. Store in the fridge in a covered container.

Recipe Notes

You can try subbing sunflower seeds, pumpkin seeds, cashews, or pecans for the walnuts if needed.

Soak dates for 10 minutes in warm water if they are not soft and fresh. 



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