Carrot Cake Energy Bite Ingredients
I sat down to think about my favorite components of carrot cake — the carrots (duh), coconut, nuts, and dried fruit. I also like the spices in carrot cake. (Okay, I like the cream cheese frosting too, but there wasn’t any room for that in these healthy energy bites!) Normally when I make protein balls, I use gluten-free rolled oats. But for these carrot cake balls, I like to use raw cashews. They’re a bit like Larabars that way. The dates and carrots sweeten them just a bit without being too sweet and also helps them hold together. The sunflower butter also helps with that. I love the flavor of these, but they do benefit from some unsweetened coconut, cinnamon, ginger, and vanilla. It takes the bites into the realm of tasting like dessert without actually being dessert. You can also roll them in shredded or desiccated coconut.
How to Make No-Bake Energy Bites
You will need a food processor fitted with a blade attachment for this energy bite recipe. Place the carrots in the food processor and pulse until they are finely chopped. Transfer them to a bowl and set them aside. Next pulse the raw cashews in the food processor until they are finely chopped, then add them to the bowl with the carrots. Repeat the same process with the coconuts and the dates. Add all the ingredients back to the food processor and add the sunflower butter, spices, and vanilla, pulse the mixture until it comes together. If you feel like your mixture is too dry, add a little more sunflower butter. Now roll the carrot cake energy mixture into 18-20 balls, laying them on a piece of parchement paper as you go. You can also roll them in unsweetened coconut at this point. Refrigerate or freeze them, or eat them right away!
Can I use another type of nut butter?
Yes, most definitely! I used sunflower butter to make these energy bites with dates, but you could substitute almond or another nut butter if you want, or even leave it out and add a few more dates.How to Store Energy Bites
This energy snack recipe come together very quickly and keeps well in the fridge for a week or so, in an airtight container. They will also keep in the freezer for up to 3 months. That means you can whip up a batch or two and not have to worry about making more for a few days.
Tips for Making Carrot Cake Balls
Be sure to use raw cashews to make these healthy energy bites and not the roasted and salted kind. Raw cashews are firmer and milder in flavor. Likewise, you should use unsweetened shredded coconut rather than the sweetened kind found in the baking aisle. I bet chunkier coconut flakes would work too, but I prefer using shredded. Feel free to add more spices to suit your own tastes. I think these carrot cake energy bites are perfect as is, but to each her own.
More Healthy Snack Recipes:
- Roasted Chickpeas 3 Ways
- Tahini Chocolate Chip Granola Bars
- Strawberry Rhubarb Smoothie
- No-Bake Healthy Lemon Macaroons
Carrot Cake Energy Bites
These carrot cake energy bites are naturally grain-free, gluten-free, AND dairy-free. Perfect for on-the-go snacking or as a healthy dessert!
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Servings: 18 -20
Ingredients
- 1 cup diced carrots (about 2 medium)
- 1 cup raw cashews
- 1 cup unsweetened shredded coconut
- 10 medium sized dates (or 5 very large)
- 2-4 Tablespoons raw sunflower butter
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh grated ginger
- 1 teaspoon pure vanilla extract
- pinch salt
Instructions
- Place carrots into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped. Transfer to a medium mixing bowl.
- Next place raw cashews into the food processor and pulse until finely chopped. Place in bowl with carrots.
- Repeat the same process with the coconut and transfer to the bowl with the other ingredients.
- Put the dates into the food processor and pulse until chopped, then add the carrots, cashews, coconut, 2 Tablespoons sunflower butter, cinnamon, ginger, and vanilla. Pulse until the mixture comes together. If it's too dry, add more sunflower butter a little at a time. Scrape down sides and pulse again, if needed.
- Lay a piece of parchment paper in a clean, dry surface. Use the small ice cream scoop or tablespoon-sized measuring spoon to form the mixture into 18-20 balls. Eat immediately, or place in fridge or freezer to firm up a bit. Store in an airtight container in the fridge for about 1 week, or in the freezer for a month or two.
- Note: You can roll them in unsweetened coconut or leave them as is.
Notes
Be sure to use raw cashews to make these healthy energy bites and not the roasted and salted kind. Raw cashews are firmer and milder in flavor.
Likewise, you should use unsweetened shredded coconut rather than the sweetened kind found in the baking aisle. I bet chunkier coconut flakes would work too, but I prefer using shredded.
Feel free to add more spices to suit your own tastes. I think these carrot cake energy bites are perfect as is, but to each her own.
Nutrition
Calories: 99kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 8mg | Potassium: 124mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1188IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this Recipe? Connect with me and let me know by commenting below!
Emily Bruno says
My kids gobbled these up!
Lauren Grant says
These are now on my weekly meal prep rotation. SO delicious and a great satisfying snack!
Lauren Nagel says
Love these, especially during the summer so I don’t have to turn on the oven!
Tawnie says
These are such a delicious snack to have on hand, I’ve already made them twice this week! Thank you!
Susie says
I love love love this recipe so much. I wish I could give it 100 stars! I made it with my kids for “homeschool”… we talked about measurements and health. It was perfect!
Taylor says
Just made these and they are delcious. I used peanut butter instead of sunflower butter and pecans instead of cashews. I would use 3/4 cup of coconut next time because it is a tad overwhelming. First energy bites I’ve ever made/had and I am quite pleased!
Noemi says
They looks delicious, I think I will try. Carrots and dates… yum!
Danielle says
I will DEFINITELY be making these! Although I have a question…can you use PB instead of sunflower butter? If so, would you recommend organic or natural PB? Or something else?
Leslie says
Just made these with almond butter and they’re DELICIOUS! Thank you!
sharon garofalow says
Is there an alternative to the cashews? I’ve got a nut allergic son and would love to be able to make these friendly for him.
Lindsey | Cafe Johnsonia says
Hi Sharon! You might be able to sub raw sunflower seeds. Or you could use rolled oats, but you’ll have to play with the other ingredients a little bit to make sure it will stick together. Maybe do that and use a little more sunflower butter and an extra date or two? Hope that helps!
Vicky says
Love the sound of this particularly how quick these seem to be to put together and that you’e turned the super unhealthy and sugary standard carrot cake into a refined sugar free snack! Love it! I’d love to share this post on my blog in a post where I share my favorite recipe finds of the week. Would it be ok to grab a photo from this post (with link back to your post of course)? Just wanted to double check : )
Lezlie M says
Wow, these photos are incredible. I want to make this, I love that there isn’t anything processed in it :).