‘Looking for a HEALTHY and WHOLESOME TREAT to include in the kids’ Easter baskets? Introducing CARROT CAKE Energy Bites! Little balls of goodness, made without refined sugar! This is a whole food, plant-based treat that is also gluten-free, dairy-free, vegan, and raw! And they taste AMAZING!!
Make them into egg shapes, like we did here, to include in an easter basket.
Or lay the little egg shapes out on a platter, along with some baby carrots (and carrot tops for garnish) to serve at your Easter dinner party! (These can even be made ahead of time, and frozen for up to 2 months, until ready to serve.)
Of course you can always just roll them into a round ball shape, to serve as a healthy treat anytime of the year, or to add to a lunchbox! So what are you waiting for? Let’s make some CARROT CAKE Energy Bites!
Carrot Cake Energy Bites
Gluten-free, dairy-free, refined sugar-free!
- 1/3 cup desiccated coconut (for rolling) (or make your own by blending 1/2 cup unsweetened, shredded coconut- see instructions below.)
- 3-4 large orange carrots, peeled and grated to measure 2 cups.
- 2 teaspoons ground cinnamon
- 1 cup raisins, roughly chopped
- 1/2 cup chopped pecans (optional)
- 1 cup rolled oats (Blend in the blender to make a coarse powder)
- 1 1/2 cups pitted dates
- 30-36 Mini paper cupcake liners (to hold the bites)
- Skip this step if using desiccated coconut) Break down the coconut by putting 1/2 cup unsweetened coconut flakes into the blender and pulsing several times until the all the flakes have become tiny powdery bits. (Be careful not to process it so long that it turns into butter.) Place the blended coconut into a small bowl and set aside.
- Peel and grate the carrots and measure out 2 cups. (I used the large size grater) Sprinkle the grated carrots with 2 teaspoons ground cinnamon and stir to mix well so all the grated carrots are evenly coated with the cinnamon. Set aside.
- Spread the raisins out on a cutting board and roughly chop them with a chef’s knife.
- Chop the pecans (if using) in a blender or food processor for faster chopping. Set aside.
- Place the 1 cup rolled oats into a blender and blend 20-30 seconds until you have a coarse powder. Set aside.
- Place the dates in the blender or food processor and pulse until the dates are well chopped and they begin to form a sticky mixture.
- Place all the ingredients (except coconut) into a medium size mixing bowl, and stir together- using your hands if necessary to mix and knead the mixture between your fingers, until well combined. (If mixture seems too sticky to hold a shape, add another tablespoon or two of oat powder and mix well.)
- Take about 2 Tablespoons of the date mixture, and press it together with your hands, and roll it into a ball shape or egg shape. Place the ball into the bowl of desiccated coconut and roll to coat until all sides of the ball are covered in coconut. Repeat with the remaining date mixture until you have about 30-36 balls or eggs.
- If desired, place carrot cake bites into a mini paper cupcake paper liner prior to serving. (This makes for a pretty presentation, and also for cleaner serving, as the paper liner helps contain any stray bits of coconut.)
- To make a pretty presentation, take fresh leafy green carrot tops and arrange them on a plate or platter. Top with carrot cake bites (in the cupcake liners) and sprinkle multi-colored baby carrots around the carrot cake bites. (See photo above)
- To save carrot cake bites for later, place them into a parchment lined air-tight container and freeze for up to 2 months. When ready to serve or add to a lunch box, just remove the desired number of bites from the freezer, and place them into the cupcake liners and on a tray, or into a baggie to include in a lunchbox.
Find this recipe and other great plant-based recipes at http://www.LittleBluePlates.com
This recipe was inspired by, and adapted from Vegan Heaven.