Carrot Cake Bites
Carrot cake bites are so easy to make with shredded carrots, oat flour, dates, cinnamon, nutmeg and ginger. These bites are healthy, gluten free, nut free, dairy free, and oil free.
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Servings: 24 bites
Ingredients
- 2 cups shredded carrots
- 6 dates
- 1 cup oat flour
- ½ cup unsweetened shredded coconut - + ⅓ cup for rolling
- ½ cup pumpkin seeds - raw or roasted
- ¼ cup sunflower seed butter - or nut butter
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ⅛ tsp salt
Instructions
- Shred the carrots to create 2 cups worth. This will take approximately 2 large carrots.
- Add the shredded to a food processor along with dates, oat flour, unsweetened shredded coconut, unsalted sunflower seeds, sunflower seed butter, cinnamon, nutmeg, ground ginger, and salt. Blend on low until everthing comes together into a sticky mixture.
- Scoop out 1 Tbsp of carrot cake batter and roll into a ball between your hands. Place on a plate and repeat the process for the rest of the batter untill all balls are formed.
- Add ⅓ cup of unsweetened shredded coconut to a shallow bowl and roll each carrot cake bite into it. You might have to gently press the shredded coconut into sides.
- Place in an airtight container and store in the fridge for up to 1 week. Grab 1-2 carrot cake bites for an energizing snack.
Recipe Notes:
- You can make your own oat flour easily using rolled oats. See instructions here.
- You can use regular pitted dates or medjool pitted dates for this recipe.
- Nut Allergies: To ensure these carrot cake bites are nut-free, use ingredients free from cross-contamination. All ingredients I've linked in this recipe are nut-free (just click on links in "ingredients" list).
Nutrition Info
Calories: 75kcal
The nutritional information provided is an estimate and is per serving.
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