it’s a sunny afternoon, and you’re craving something sweet. That’s when Raw Vegan Carrot Cake Bites come to the rescue! I love to enjoy these delicious bites as a midday snack when I need a little energy boost. The combination of sweet carrots, warm spices, and creamy cashews is simply irresistible. Plus, they’re perfect for satisfying my sweet tooth without derailing my healthy eating habits. My kids love them too, making them a hit in our household!
Recipe Details:
Cuisine: Vegan
Servings: 12
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients:
- 1 cup shredded carrots
- 1 cup Medjool dates, pitted
- 1 cup raw cashews
- 1/2 cup shredded coconut, plus extra for coating
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Equipment/Utensils:
- Food processor
- Mixing bowl
- Baking sheet
- Parchment paper
Preparation Steps:
- In a food processor, combine the shredded carrots, pitted Medjool dates, raw cashews, shredded coconut, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt.
- Process the mixture until it comes together and forms a sticky dough.
- Scoop out tablespoon-sized portions of the dough and roll them into balls.
- Roll each ball in shredded coconut to coat.
- Place the carrot cake bites on a baking sheet lined with parchment paper.
- Refrigerate the carrot cake bites for at least 30 minutes to firm up.
- Once firm, remove from the refrigerator and enjoy!
Nutritional Information (per serving):
- Calories: 118
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (per serving):
- Vitamin A: 29%
- Vitamin C: 2%
- Calcium: 1%
- Iron: 4%
- Potassium: 5%
Raw Vegan Carrot Cake Bites
It's a sunny afternoon, and you're craving something sweet. That's when Raw Vegan Carrot Cake Bites come to the rescue! I love to enjoy these delicious bites as a midday snack when I need a little energy boost. The combination of sweet carrots, warm spices, and creamy cashews is simply irresistible. Plus, they're perfect for satisfying my sweet tooth without derailing my healthy eating habits. My kids love them too, making them a hit in our household!
Ingredients
- 1 cup shredded carrots
- 1 cup Medjool dates pitted
- 1 cup raw cashews
- 1/2 cup shredded coconut plus extra for coating
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
- In a food processor, combine the shredded carrots, pitted Medjool dates, raw cashews, shredded coconut, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt.
- Process the mixture until it comes together and forms a sticky dough.
- Scoop out tablespoon-sized portions of the dough and roll them into balls.
- Roll each ball in shredded coconut to coat.
- Place the carrot cake bites on a baking sheet lined with parchment paper.
- Refrigerate the carrot cake bites for at least 30 minutes to firm up.
- Once firm, remove from the refrigerator and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 118
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (per serving):
- Vitamin A: 29%
- Vitamin C: 2%
- Calcium: 1%
- Iron: 4%
- Potassium: 5%
