Vegan Carrot Cake Bites
Not only are these little bites of no-bake carrot cake vegan, but they’ll give you some much needed mid-day energy that will make your taste buds happy.
Prep time: 10 minutes
Makes: 16 cake bites
1 cup chopped carrots (about 1 large carrot)
½ cup pecans
½ cup coconut flakes
1 cup oats
½ cup medjool dates (about 5)
¼ cup cashew butter (or nut butter of choice)
1 ½ tsp. ground cinnamon
½ tsp. ground nutmeg
1/3 cup shredded coconut (for rolling)
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1. Add the carrots into a food processor and blend until finely chopped. Transfer to a bowl.
2. In the food processor, add the pecans and coconut. Pulse to form a sandy texture. Add the oats and dates and process again until the texture is sandy. Add the remaining ingredients and blend until a dough has formed.
3. Shape the dough into tablespoon-sized balls. Repeat until all cake mixture has been used.
4. Place the shredded coconut in a shallow dish and roll each ball in the coconut to coat. Store in an airtight container. These will keep for 1 to 2 weeks in the fridge.
Nutrition Facts (per 1 cake bite): Calories: 107; Fat: 6 g; Protein: 2; Carbohydrates: 10 g; Sodium: 12 mg
Related: Chocolate Banana Coconut Chia Pudding
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Reference: “Simply Quinoa.” Vegan Carrot Cake Bites, n.d. Web. 11 Mar. 2020. <https://www.simplyquinoa.com/raw-vegan-carrot-cake-bites/