My love of carrot cake is no secret. The warm spiced cake, the sweetness of the carrots and pineapple, the chew of the golden raisins, the thick velvety cream cheese frosting. To me, it’s just perfect. Even my wedding cake was carrot cake.
I’m eating a lot cleaner these days and when I started to see recipes on Pinterest for Carrot Cake Energy Bites, I was eager to try my own. A lot of recipes call for honey, maple syrup, or agave nectar as a sweetener, but I think the dates add plenty of sweetness. Coconut adds a great texture and the walnuts and cinnamon definitely round out the carrot cake flavor.
At 100 calories per bite, these tasty snacks are full of clean and healthy ingredients. Sometimes I’ll have one before my workout and they provide a nice energy boost. This recipe comes together quickly and requires no baking. However, you will need a food processor.
Place walnut and almonds into a food processor and combine until roughly chopped. Cut the pitted dates into smaller chunks and add to the nuts. Pulse this mixture for about 30 seconds until dates are fully combined with nuts.
Add the grated carrots, a 1/2 cup of the coconut, cinnamon, nutmeg and salt to the food processor. Pulse this a few times until the carrots are incorporated, but don’t let it become too runny. The carrots contain a lot of moisture and you don’t want the mixture to get too wet. If necessary, transfer the mixture to a medium bowl and continue combining by hand. Mixture will be a little sticky, but you should be able to easily form into a ball.
Use a small cookie scoop and roll mixture into 1″ balls. This recipe makes approximately 32 bites. Place the remaining 1/2 cup of coconut into a small bowl and roll each ball around to fully cover. Place each bite onto a cookie sheet and put into the freezer for about 20 minutes. Store in an airtight container in the refrigerator for a week. These can also be stored in the freezer for up to a month. Enjoy!
Carrot Cake Energy Bites
- 1 cup (115 g) shelled walnuts
- 1 cup (155 g) raw almonds
- 12 oz. (340 g) pitted dates
- 1½ cups (150 g) grated carrots (about 2 large)
- 1 cup (80 g) unsweetened shredded coconut (divided)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
Pulse walnuts and almonds together until finely chopped. Cut dates into smaller pieces and add to the nuts. Process until combined – about 30 seconds. Add carrots, 1/2 cup coconut, cinnamon, nutmeg and salt. Pulse a few times until well combined.
Mixture will be sticky, and you’ll want to remove from the processor before it becomes runny. Place mixture into a bowl and continue to combine by hand a few times to bring all ingredients together.
Use a small cookie scoop and form into 1” balls. Roll in remaining 1/2 cup coconut and place on a cookie sheet. When all balls are formed, place the cookie sheet into freezer to set for about 20 minutes. Store bites in an airtight container in the refrigerator for one week. Bites can also be stored in the freezer for up to a month.
Nutritional Info Per Energy Bite
(calculated on MyFitness Pal)
Carbs: 11 g
Protein: 1.8 g
Fat: 6.1 g
Fiber: 2 g
Sugar: 7.2 g
Sodium: 39.5 mg