No Bake Carrot Cake Bites
These are filled with oats, grated carrot, maple syrup, pecans and cinnamon powder. They are simple and take 5 mins to prepare, making for the perfect Easter treat that is gluten free and vegan.
Equipment
- Food processor
- Mixing bowl
- Rubber spatula
- Plate
Ingredients
- 2 tbsp oats
- 1/4 cup desiccated coconut divided
- 4 tbsp pecans
- 4 tbsp cashews
- 4-5 golden raisins
- 1/4 tsp cinnamon powder
- 1/8 tsp salt
- 1 tbsp maple syrup
- 1 tsp vanilla
- 2 tsp coconut oil
- 1/4 cup carrot finely grated
- 1/4 cup white chocolate melted
Instructions
- We start by adding the oats, half of the desiccated coconut, cinnamon powder, salt and nuts in a food processor and mix until its a fine mixture. Add the raisins, vanilla, coconut oil, maple syrup and mix again.
- Transfer to a mixing bowl add the grated carrots and stir together with a rubber spatula. Add the remaining desiccated coconut and mix together. Using a tablespoon measure, portion out the mixture and roll each portion between your palms into a ball. Place on a plate and repeat until all the mixture is done.
- Transfer to the freezer and melt white chocolate in the microwave in the mean time. Add a teaspoon of coconut oil in the melted white chocolate and stir together. Dunk each carrot cake ball into the melted chocolate and transfer to the plate. Repeat until done. You can also drizzle the chocolate on top if you don’t want to dunk the entire ball into the chocolate.
- Garnish with chopped nuts or cinnamon powder. Place in the freezer for a few minutes until the chocolate sets.
Notes
- If the mixture is too sticky add more desiccated coconut, if it is too dry add little more coconut oil to the mixture.
- Instead of dipping the carrot cake bites into the white chocolate you can roll it in desiccated coconut as well.