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. We all know I like to take classic desserts and add a healthy twist so we can enjoy the flavors without the sugar crash. And these coconut carrot cake bites do just that!

They taste exactly like carrot cake and pack a serious nutrient-dense punch. Gluten and dairy-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!

Prep Time 20

Cook Time 0

Servings 20 balls

Equipment

1 food processor

Ingredients

360 g shredded carrots (3 packed cups)
1 cups rolled oats
½ cup walnuts (unsalted)
1 cup small coconut flakes (unsweetened)
¼ cup ground flax meal (optional)
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
½ tsp sea salt
200 g dates (around 10 large)
¼ cup almond butter (unsalted)
2 tbsp maple syrup
1 tsp vanilla extract

Instructions

Grate carrots with a box grater or use the attachment on your food processor. Set aside.
Add oats, walnuts, coconut flakes, flax meal and seasonings / salt. Pulse to combine.
Add in pitted dates and pulse again to mix together.
Add the almond butter, maple syrup and vanilla. Mix again until combined and sticky, stopping to scrape down the sides as needed. You want it to be mixed into a dough-like consistency. Add water to help come together if needed (1 tbsp at a time up to ¼ cup).
Form into balls using hands or a cookie scoop to keep uniform; roll and set onto a baking sheet. Pour more coconut flakes into a bowl and roll the bites into coconut shreds.
Refrigerate for at least 30 minutes to firm up.