Raw Carrot Cake Bites

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Easy raw carrot cake bites with cosy spice, natural sweetness and a chewy texture. A quick no-bake snack for meal prep or lunch boxes.

Prep Time10

Total Time10

Allergen: Nuts

Servings: servings

Calories: 78kcal

4 Medjool dates pitted
30 g of Almonds
1 tablespoon of Almond butter
50 g of Oats (use certified gluten free oats to ensure this recipe is gluten free)
2 Carrot small; finely grated
1 teaspoon of Cinnamon
0.5 teaspoon of Vanilla extract
50 g of Desiccated coconut

In a blender, combine 30 g of Almonds and 4 Medjool dates until a smooth paste is formed.
Put the almond/date paste, 50 g of Oats, 1 tbsp of Almond butter, 2 Carrot (grated), 0.5 tsp of Vanilla extract and 1 tsp of Cinnamon into a mixing bowl and mix until fully combined.
Divide the mixture into twelve balls - each one should weigh around 30g/1oz.
Roll the balls in 50 g of Desiccated coconut.

Use soft Medjool dates if possible, as they blend more easily and help the bites hold together. If your dates are quite dry, soak them for a little longer.
Drain the dates well after soaking. Too much water will make the mixture sticky and difficult to roll.
Grate the carrot finely so it mixes evenly into the bites. Coarsely grated carrot can make the texture too chunky and may stop the balls from holding together as well.
If the mixture is too wet, add a little more oats or coconut. If it is too dry, add a little more nut butter or one extra soaked date.
Chilling the mixture before rolling can make it easier to handle. If it feels too soft, place the bowl in the fridge for 15 to 20 minutes before shaping.
Use a small cookie scoop if you want evenly sized bites. This also makes the process quicker and less messy.

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