Carrot Cake Energy Bites
Loaded with classic carrot cake flavors, this healthy snack is the perfect go-to treat to enjoy between meals.
Servings: 14 balls
Calories: 140kcal
Equipment
Ingredients
- 1 cup raw cashews
- 1 cup raw walnuts or pecans
- 1 large carrot peeled and chopped into 2" pieces
- 1/2 cup unsweetened flaked coconut
- 7 large medjool dates pitted, or more to taste
- 1/3 cup raisins
- 2/3 cup unsweetened almond butter see note*
- 2 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 1 tsp sea salt
- 2-4 Tbsp water if needed
Instructions
- Add all of the ingredients for the carrot cake energy bites to a food processor and process until well combined and a thick mixture forms. If need be, add 2 to 6 tablespoons of water, blending well in between each addition, until your mixture resembles ultra thick cookie dough and isn’t overly sticky. If your dough already reaches this criteria without the addition of water, skip the water.
- Form your desired sized balls out of the mixture. I make 14 larger balls or 20 small balls. Enjoy as an on-demand treat! I recommend storing the balls in the refrigerator or freezer since they include fresh carrot and ginger.
Notes
*Any nut or seed butter works here. Heads up: If you use peanut butter or sunflower seed butter, the flavor shines through prominently. Almond butter and cashew butter tend to blend in with the other flavors.
**Replace the shredded coconut with ½ cup of protein powder if you’d like.
For a grain-free version, use this recipe:
- 1 cup raw cashews
- 1 cup raw walnuts
- 2/3 cup grated carrot
- 1/2 cup flaked coconut
- 7 large medjool dates
- 1/3 cup raisins
- 2/3 cup unsweetened almond butter
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 tsp sea salt
- 2-4 Tbsp water
Nutrition
Serving: 1Ball (of 14) | Calories: 140kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Sodium: 46mg | Fiber: 2g | Sugar: 6g