Description
These delightful Carrot Cake Bites encapsulate all the flavors of traditional carrot cake in bite-sized morsels, making them perfect for snacking on any occasion.
Ingredients
Scale
- 2 cups grated carrots (about 2 large carrots)
- 6 Medjool dates, pitted and roughly chopped
- 1 cup oat flour
- 1/2 cup unsweetened shredded coconut, plus 1/3 cup for rolling
- 1/2 cup pumpkin seeds, raw or roasted
- 1/4 cup sunflower seed butter or other nut butter
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
Instructions
- Grate the carrots until you have about 2 cups. Optionally preheat your oven to 350°F (180°C) if baking other recipes.
- In a food processor, combine the grated carrots, dates, oat flour, shredded coconut, pumpkin seeds, sunflower seed butter, cinnamon, nutmeg, ground ginger, and salt. Pulse on low for 1-2 minutes until well combined into a sticky mixture.
- Using a tablespoon, scoop out portions of the mixture and roll them into small balls.
- Roll each ball in the additional unsweetened coconut until well coated.
- Store the bites in an airtight container in the fridge for up to a week or freeze them for up to 3 months.
Notes
Ensure sunflower seed butter is at room temperature for easier mixing. Customizable with different nuts or flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg