Healthy Carrot Cake Bites [No Bake]
I’m so excited to share these no bake healthy carrot cake bites with you! If there is one cake I love, it’s carrot cake! I absolutely adore it! And who can blame me?Carrot cake is sweet, wonderfully moist, perfectly spiced, heavenly scented, packed with sweet earthy carrot and in my opinion, the most cosy cake of them all. Love love love it! Especially with a thick layer of delicious frosting! Yum!But I have to be honest, traditional carrot cake can leave me feeling kinda…heavy. You get it,huh? So, in a delicious attempt to have my ‘cake’ and eat it too – these lighter, small but mighty carrot cake bites came about! And I’m so thrilled they did!These carrot cake bites are delicious and have all of the flavours of traditional carrot cake,including like cinnamon and the natural sweetness from dates, honey and carrots and lots of other simple pantry staples packed with nutrients. You will never believe these babies are egg-free, refined-sugar free and a raw dessert – they taste just like the real thing!They are made even MORE delicious thanks to a generous layer of luscious macadamia nut frosting spiked with lemon and a little honey. The frosting is super smooth, totally luscious and marries perfectly with the textured, cinnamon hued carrot cake bites.You are going to love this lighter dessert. Each bite is soft and chewy, delicious, full of flavour, perfectly spiced and totally mouth-watering. Yum. Yum. Yum.This recipe is simple-to-make, healthy, the ultimate guilt-free dessert and sure to impress your entire family!You can make the mini muffin cups or normal size ones. Either way they are the perfect healthy dessert to serve your guests (or just keep them to yourself!)
Servings 12
Ingredients
- 1 cup almonds
- 1 large carrot, chopped into chunks
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
- 1/2 teaspoon cinnamon
Macadamia Frosting
- 1 cup macadamias, preferably soaked for a few hours
- 1 13.5 oz coconut cream, full fat (solid part only) *see note below
- 1/4 cup honey or maple syrup
- 1 tablespoon coconut oil
- 1 lemon, juice and zest
- Water, as needed
Toppings
- Walnuts
- Shredded carrot
Instructions
- Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these carrot bites to allow coconut cream to separate.Place almonds and carrot into a food processer and process until broken down and crumbly. Add dates, coconut and cinnamon and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your carrot bites.Spoon mixture into a 24 mini muffin cups or 12 normal size muffin cups and press down with the back of a teaspoon.
Macadamia Frosting
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all filling ingredients macadamia nuts, coconut cream, honey, coconut oil, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape down the sides if necessary and continue to blend until smooth, adding in a little water as needed, a tablespoon at a time.Taste test add more honey or lemon if you think it needs it.Scoop the frosting out and on top of the chilled bite bases and spread evenly with a spatula or the back of a teaspoon. Place into the fridge or freezer for 2-3 hours to set.Top with walnuts and some finely shredded carrot.Store in the fridge in an airtight container for up to a week or freezer for up to 3 months.If frozen, thaw on the counter for a few minutes to soften before eating.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
