No-Bake Carrot Cake Bites
A healthier, easier and quicker carrot cake. These no-bake carrot cake bites are vegan, paleo, sugar-free, gluten-free, super nutritious and incredibly delicious.
Ingredients
- 1 cup dates, tightly packed - I used Deglet Noor
- ½ cup walnuts
- ½ cup cashews
- ½ cup shredded coconut, plus more for rolling
- 1 tsp vanilla extract
- ¾ tsp cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground nutmeg
- 1 cup grated carrot
Instructions
- Soak dates in hot water for 30 minutes. Drain and pat dry with a paper towel. If you are using soft dates, you can skip this step.
- Preheat the oven to 350 F / 180 C. Add walnuts to a baking sheet (no oil) and roast in the oven for 7-10 minutes, until slightly golden and fragrant. Remove and let cool.
- Place cashews and toasted walnuts in a food processor. Pulse until coarsely ground.
- Add dates, coconut, vanilla and spices. Blend until all the ingredients are well combined.
- Add the grated carrot and blend, until a ball forms. The dough should be smooth, fudgy and slightly sticky, but firm enough to form the balls.
- Roll into balls. Optional: roll each ball in shredded coconut.
- Enjoy!
- Store leftovers in an airtight container in the fridge for 7 – 10 days or freeze them for up to a month or more.