Lately I’ve been seeing a lot of no-bake treat recipes and I could not possibly be left behind on the no-bake extravaganza. I love baking, but let’s be honest – the dough is always the best part. These carrot cake bites are great for the obvious carrot cake lover and are packed full of protein and slow-burning energy. Ideal for athletes or anyone who enjoys a treat with benefits, these bites can easily be made into fruity, chocolaty, nutty bliss depending on personal taste.
This is the first time I have made a no-bake item and my dough was far too gooey at first, so I kept adding almond flour and chopped nuts until I came out with the recipe below. I enjoy all of the flavors and textures these little bundles of joy hold, although next time around I would likely add about a teaspoon of orange liqueur or brandy to give them an extra kick.
- 1 cup Gluten Free Rolled Oats
- 1 cup Almond Meal/Flour
- ½ cup Raw Cashews
, finely chopped
- ½ cup walnuts, finely chopped
- 8 dried apricots, finely chopped
- 2 teaspoons cinnamon
- Zest of 1 orange
- ½ cup full-fat canned Coconut Milk
- 1 teaspoon vanilla extract
- ½ cup honey
- 1/8 cup olive oil
- ½ teaspoon salt
- 1 carrot, boiled and chopped finely
Boil water in a saucepan and place one peeled carrot in the boiling water. Allow carrot to cook about 5 – 8 minutes until softened but still slightly firm. Remove carrot from water and chop finely. Chop the dried apricots into small pieces. In a mixer or mixing bowl, add all liquid ingredients and mix well. Add all of the oats and mix thoroughly before adding the almond flour, cinnamon, orange zest, chopped nuts and salt. Last, add the chopped carrots and apricots, incorporating all of the ingredients together.
Put the dough in a Tupperware container and freeze about 15 minutes. Make balls out of the dough and place in the freezer another 15 minutes before serving. Keep in the refrigerator for up to one week.