June 2017 Recipe Redux:
In honor of our 6th birthday, we’re celebrating with cake…or another small bite dessert that fits your fancy. Show us your healthy small bite dessert creation.

In addition to being undeniably cute, small bite desserts are just fun. They’re good when entertaining and for those times when you want a little something sweet without going overboard on the sugar.  It’s no secret that we love snack bites around here and I always have a batch on hand for a grab-n-go snack or a sweet little treat. For this months Recipe Redux challenge I chose to turn one of my favorite cake flavors into this delicious and healthy dessert bite.

These carrot cake bites are soft and chewy and lightly spiced with cinnamon like a traditional carrot cake would be. Although they taste like dessert these healthy treats are vegan, nut free, and gluten-free as long as you use certified gluten-free oats. Whether you choose to eat these bites for dessert or an on the go snack you can rest assured they’re full of healthy ingredients.

Quite possibly the best thing about this dessert is how easy they are to make. All you’ll need are a few simple ingredients and a food processor for these bites to come to life. Also, NO baking is required, which is perfect for the hot summer months.
Once all the ingredients have been added to the food processor pulse until a dough forms and the mixture can easily be rolled into balls. Store in a sealed container in the fridge, or the freezer for longer, to pull out as needed.

5.0 from 2 reviews
No-Bake Carrot Cake Bites
 
Prep time
Total time
 
Author:
Serves: 12 bites
Ingredients
  • 1½ cup oats
  • ½ cup baby carrots
  • ½ cup coconut flakes
  • ¼ cup flaxseeds
  • ½ cup raisins
  • ⅓ cup full fat coconut milk
  • ¼ cup maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
Directions
  1. Add the carrots to the bowl of a food processor and process until finely chopped.
  2. Add in the remaining ingredients and pulse until a dough forms.
  3. Roll the mixture into balls and store in an airtight container in the fridge for up to one week or the freezer for longer

 

 

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