These carrot cake energy bites are incredibly quick and easy to make with the flavors of carrot cake in a healthy, bite-sized treat. Such a great snack!
Growing up in the UK, the only real Easter food I remember was eggs, particularly chocolate ones. When I moved to the US, some Easter foods puzzled me.
For example, what exactly makes carrot cake something you would have for Easter? Is it the link of carrots to rabbits that then links to the Easter bunny or am I reading too much into it?
However it did inspire this way to get a carrot cake fix without baking. In fact, hardly any effort at all and it gets better: these no-bake carrot cake energy bites are delicious and have lots of healthy ingredients in them. Plus there’s no refined sugar, they’re gluten free and easily made vegan.
All you need are a few ingredients, a few minutes and a food processor.
Originally when I was thinking about doing a twist on carrot cake my mind was going off on all sorts of tangents – one ending up in carrot cake scones. But then as I was coming home from the store to try to work on something it struck me – why not make them super easy?
These energy bites are made with carrot, walnuts, oats and dates, along with a little cinnamon and ginger so you get a pretty good match to carrot cake flavors. The dates hold them together, with a little help from some coconut oil.
How to make carrot cake energy bites
All you do is:
- Grate the carrots.
- Melt the coconut oil.
- Put everything in the food processor to break them up and bring them together.
- Scoop out little balls and roll them into bite-sized pieces of tastiness.
You could easily leave them just like this, but I thought a little carrot-cake-like topping might be nice too. So, I made a very simple mix of cream cheese, maple syrup and Greek yogurt to be close to your traditional frosting but a bit healthier. Both the maple syrup and yogurt help thin and sweeten the mixture without being overly runny or sweet. Dab a little on top, or pipe it to make them both cute and a little fancier looking.
I took these along with us when we were meeting friends in the park and they went down really well with everyone – toddlers and adults alike were asking for more. The adults were happy they were pretty healthy and tasty while the kids felt they were getting a cookie (no need to spoil the illusion!).
These carrot cake energy bites are both healthy and so quick to make. The flavors feel like they’re so much more indulgent than they are. I will definitely be making more of these soon. Do give them a try – they’re verging on addictive but given everything in there, it really doesn’t matter. I’d say it’s an addiction to embrace!
Enjoy easy, healthier snacks? Try these too:
- Healthy apple oatmeal cookies
- Pumpkin energy bites
- Carrot cake scones
- And I love the sound of these lemon turmeric energy bites from Abra’s Kitchen.
Plus see the full list of snack recipes for both sweet and savory small bites (some healthy, some not so much, but worth it now and then!)
Carrot cake energy bites
- 1/4 cup quick oats 25g one minute oats
- 1/4 cup walnut pieces 28g
- 2 oz carrot 60g, 1 medium
- 2 oz medjool dates 60g, pitted
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 tbsp coconut oil
To top (optional)
- 1 1/2 tbsp cream cheese or vegan cream cheese for vegan version
- 1 tsp maple syrup
- 1 tsp Greek yogurt or omit for vegan version
- Place the oats and walnuts in the food processor and pulse a few times until you get a coarse breadcrumb-like texture.
- Finely grate the carrot, break the dates into pieces and add both to the food processor along with the cinnamon and ginger. Pulse a few times to combine.
- Melt the coconut oil and allow it to cool slightly then add to the food processor, pulse to combine. Take small scoops of the mixture (I used my 1/2tbsp measure) and roll it in to balls, flattened slightly.
- For the topping, blend together the cream cheese, maple syrup and yogurt until well combined and smooth. Dab or pipe a little of the mixture on top of each of the energy bites. Store in the refrigerator - they should keep a few days (although I have only been able to test a day, they go too quick!).
This post was originally published in March 2016, and has been updated primarily with new photos and video.
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