Easy Vegan No Bake Carrot Cake Energy Bites

These delicious carrot cake bites are made with whole foods and are the perfect healthy snack.

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Course: Appetizer, Breakfast, Snack

Cuisine: American, Vegan

Keyword: carrot cake, energy bites

Prep Time: 15

Total Time: 15

Servings: balls

Calories: 39kcal

1 ½ cups grated carrots – approximately 3 medium carrots
1/2 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce" class="wprm-recipe-ingredient-link">rolled oats for gliuten-free see note
3/4 cup finely shredded coconut. divided
1/3 cup raw almonds
2 tbsp shelled hemp seeds
2 tbsp ground flax seed
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 teaspoon of finely ground sea salt
4 medjool dates pits removed, feel free to add more if you like a sweeter bite.
1/8 tsp salt

Put 1/4 cup of the coconut in a shallow bowl and set aside.
Use the grater attachment and shred the carrots in the food processor. If you don’t have a food processor, use a box grater and a high-powered blender to make the dough for the bites.
Add the ½ cup rolled oats, ½ cup shredded coconut, 1/3 cup raw almonds, 2 tbsp shelled hemp hearts, 2 tbsp ground flax seed, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp salt, and 4 pitted dates to the food processor and process until it becomes a sticky mostly solid dough. Scoop out a tablespoon (you can make these as small or as big as you like) of the batter and roll into a ball. Roll in the reserved coconut.
Keep refrigerated in an air-tight container for up to 4 days or freeze in a freezer safe container for up to 3 months.

NUTRITION DISCLAIMER

To make these gluten-free, use Bob's Red Mill gluten-free rolled oats.