Carrot Cake Energy Bites

    
These energy bites are an easy, no bake recipe made for spring! They’re so healthy and filled with carrots and spices that make them taste like your favorite Easter dessert.

Every time someone mentions carrot cake I have this very vivid memory of when my family moved to a new house when I was in third grade and our new neighbors brought us over a carrot cake as a welcome gift to the neighborhood.

A member of the family just so happened to be in my grade and was in the same class as me at my new school. I took the cake as a sign of friendship and told anyone and everyone that I had a new best friend. That’s the power of carrot cake.

Carrot cake = friends.

Even though these aren’t exactly the same as carrot cake with the cream cheese frosting, they will touch the hearts of all your health-conscious and #fitfriends. Which is basically everyone these days.

The snacks themselves are made of dates, shredded carrot, oat flower and some additional fancy superfoods like hemp seeds.

There’s really just one step to make these, which makes them even better! You throw all of the ingredients in the food processor and pulse until combined. There’s no baking required!

They’re my favorite snack to tide me over during the day or a quick on-the-go breakfast if you’re in a rush in the morning. Which is me every morning.

Not into the carrot thing? We’ve got peanut butter ones too that I’m sure you’ll love! ❤️

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Carrot Cake Energy Bites

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Servings: 24

Author: Molly

Ingredients

• 4 Medjool dates
• 1 1/2 cups shredded carrots
• 1/2 cup rolled oats
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 1/2 cup oat flour
• 1/4 teaspoon hemp seeds
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg

Instructions

1. Combine all the ingredients in the food processor and pulse until combined. Place in fridge for 30 minutes to firm slightly and then roll into one inch balls.
2. Roll in unsweetened coconut and keep in an air tight container in the refrigerator for up to one week.