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No-Bake Carrot Cake Bites Recipe

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4.3 from 7 reviews

These No-Bake Carrot Cake Bites are a wholesome and delicious snack that packs all the warm flavors of carrot cake without any baking. Made with shredded carrots, medjool dates, walnuts, and fragrant spices, these bite-sized treats are naturally sweetened and gluten-free. Perfect for a quick energy boost or a healthy dessert, they can be enjoyed immediately or chilled for a firmer texture, with an optional coating of coconut flakes and coconut butter for extra indulgence.

Ingredients

Main Ingredients

  • 3/4 cup peeled and finely shredded carrot (~1–2 medium carrots)
  • 1 cup packed pitted medjool dates (measured after pits are removed)
  • 1 ¾ cups raw walnuts (can substitute with pecans or cashews)
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 pinch ground nutmeg
  • 4–6 Tbsp coconut flour (or substitute almond flour, add more as needed)
  • 1/4 cup raisins (optional; or substitute with other unsweetened dried fruit)
  • 1/2 cup desiccated coconut flakes (optional, can blitz briefly in blender for finer texture)
  • 8 tsp soft, runny coconut butter (optional, for topping)

Instructions

  1. Grate the Carrots: Using the grater attachment on your food processor or a box grater, finely shred the peeled carrots and set them aside.
  2. Process Dates: Add the pitted medjool dates to the food processor and blend until small bits remain or the dates form a sticky ball. Remove and set aside.
  3. Make Nut Mixture: In the food processor, combine walnuts, vanilla extract, sea salt, cinnamon, ginger, and nutmeg. Blend for about 15 seconds until a semi-fine meal forms.
  4. Combine Ingredients: Add the processed dates and shredded carrots back into the food processor with the nut mixture. Pulse in 1-second increments until a loose, pliable dough forms with the carrots just incorporated. Avoid over-blending.
  5. Add Flour and Optional Raisins: Gradually add coconut flour 2 tablespoons at a time, pulsing to combine. Stir occasionally if mixture isn’t mixing well. Once combined, add raisins if using and pulse/stir to incorporate.
  6. Form Balls: Using a 2-tablespoon cookie scooper, scoop out dough portions and roll into balls with your hands. Place them onto a parchment-lined baking sheet or serving platter. If dough is too sticky, add more coconut or almond flour.
  7. Coat with Coconut (Optional): Roll each ball in shredded coconut flakes for added texture and flavor.
  8. Optional Coconut Butter Topping: For a finishing touch, chill the bites in the freezer for 10-15 minutes, then top with soft coconut butter. If coconut butter isn’t runny, warm slightly until pourable. After topping, chill bites for an additional 5-10 minutes to set.
  9. Storage: Store the bites covered in the refrigerator for up to 1 week or freeze for up to 1 month.

Notes

  • If the mixture feels too sticky, gradually add more coconut or almond flour to achieve a pliable dough.
  • Desiccated coconut can be blended briefly to create finer flakes that stick better to the bites.
  • Substitute walnuts with pecans or cashews according to preference or allergies.
  • Raisins are optional and can be replaced with other unsweetened dried fruits.
  • Refrigerating the bites helps them firm up and enhances their texture.
  • Chilling in the freezer before adding coconut butter topping ensures it sets nicely on the bites.

Find it online: http://bitezly.com/no-bake-carrot-cake-bites-recipe/