Coconut Carrot Cake Bites

I’m not a big cake person. Actually couldn’t care less about a mediocre chocolate birthday cake with overly-sweet frosting and sugar roses (I’ve picked it all off since I was a kid). However, there are a few varieties that I almost always get excited about: flourless chocolate, cookie cake, pound cake, and CARROT CAKE. I’m not sure if I’ve ever listed my favorite cakes in a sentence, that’s a first.

So I was in the mood to whip up some healthy sweets to have on hand when I couldn’t decide which direction to go. Maybe it’s the fast-approaching fall or maybe it’s just been a while, but ‘carrot cake’ popped in my head and these babes came together within 30 minutes.

They taste exactly like carrot cake, without any of the guilt, and pack a serious nutrient-dense punch. Gluten, dairy, and nut free so basically unless you hate carrots, you are going to be VERY happy! I’m sure they’d also be great with raisins, walnuts, and/or cashews too. As long as the consistency is there, you can totally experiment!

INGREDIENTS:

1.5 cups raw, shredded carrots
1/2 cup coconut flakes, unsweetened
1 cup rolled oats
1/2 packed cup pitted dates
2 TBSP flax meal
1 TBSP coconut oil
1 TBSP maple syrup
1 TBSP water
1 TSP cinnamon
1/8 TSP nutmeg
1/4 TSP salt

TO MAKE:

Soak dates in water for 10 minutes to soften.

Pulse carrots, coconut flakes, and oats in a food processor until chopped and combined. Add in the rest of ingredients and process until fully mixed and dough is formed.

Shape into small balls and throw into the freezer for 5 minutes.

In the meantime, heat up an additional 1/4 cup of coconut oil and place into a small bowl. Pour 1/2 cup of coconut flakes onto a plate as well.

Roll the balls in the coconut oil and then into the shredded coconut flakes. Repeat until all of them are covered.

Store in an air-tight container in the fridge for up to 10 days, or in the freezer for longer.