Monday, April 15, 2013

No-Bake Carrot Cake Bites (Vegan and Gluten-Free)

A few months ago I was shopping at our local Market District grocery store when I came upon my favorite dietician, who was passing out samples of Carrot Cake bites...basically, completely healthful and delicious bites of goodness.

R loves this recipe, and I love that he's getting a slew of healthful ingredients each times he enjoys them.  Many mornings, these serve as an "appetizer" to his breakfast.  They're also a great after-school snack or anytime snack.

Packed with ground nuts, flax, dried fruit and coconut, they offer a powerful nutrition punch!

No-Bake Carrot Cake Bites
(adapted from a Market District recipe)

2 large carrots, roughly chopped
1 cup sliced almonds
1/4 cup walnuts
4 oz pitted dates (about 1/2 cup), roughly chopped
1/4 cup ground flax seed (flax meal) 
1/2 cup unsweetened shredded coconut (plus extra for rolling, if desired)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon agave syrup or maple syrup

Place the carrots, almonds, walnuts and dates into a food processor and process until the ingredients resemble fine gravel or very coarse sand or pebbles.

Add the flax, coconut, cinnamon, nutmeg and agave/maple syrup and process until fully incorporated.

Pour into a bowl.

Shape into generous tablespoon balls.

If desired, pour a few tablespoons of extra shredded coconut into a shallow dish and roll each ball in the coconut before serving.

 Makes about 2 1/2 dozen bites.

Life is sweet,


Gina; The Candid RD said...

GORGEOUS!!!! I love these things

Unknown said...

About how long will these stay fresh if refrigerated?

Sweet Pea Chef said...

I keep the ground up mixture in a sealable container. Then I make the little balls as I eat them. The mixture keeps for up to a week.