These paleo-friendly carrot cake bites are the perfect breakfast on the go or healthy snack option when you’ve got a little sweet tooth to satisfy.
The best part about this recipe, in my humble opinion, is that it requires no cooking. There’s no need for your stove or oven – all you really need is a food processor and a refrigerator.
These little carrot cake guys clock it at 98 calories/ball. The macros are pretty modest too – 8g fat, 7g carb, 2 g protein. Not bad at all. Not to mention these taste amazing – especially if you’re a fan of carrot cake. Which I most definitely am. Yummm.
First things first – make sure you have all the ingredients you need. After you have all of your ingredients prepped and ready to go, you’ll put them into the food processor and give it a good pulse. You want the ingredients well-combined in the bowl of the food processor. Check out the picture below if you’re curious what this texture looks like. You want it rollable. (Is that a real word? I don’t actually know…but you get the idea.)
Next you’re going to use a cookie scoop (a spoon will work here if you don’t have a cookie scoop), and scoop out a little of the mixture at a time. Roll it up into similar-sized balls and place them on a baking sheet lined with parchment paper. Then you place them in the fridge to chill.
The time for this recipe says 20 minutes, but that doesn’t account for the time you’ll want to chill them in the fridge after you roll them up in individual balls. I recommend chilling them for at least an hour. You want them to set up and get a little firmer.
After that, you can store them in an airtight container in the fridge and pull a couple out when you need a snack.
Carrot Cake Bites
- 2 carrots diced
- 1 cup chopped dates
- 2 cups walnuts
- 1 cup unsweetened coconut flakes
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon almond butter
- 1/2 teaspoon sea salt
Put all of the ingredients in a food processor and pulse until well combined. Line a baking sheet with parchment paper.
Using a cookie scoop, scoop rounded balls onto the sheet pan. Roll into tight balls, and refrigerate for about an hour before serving.
Store remaining balls in an airtight container in the fridge.
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