My healthy cooks, today I’m bringing you the first of two epic Easter recipes – my Carrot Cake Bites – so you can get your healthy baking and snacking time on while you finalize that Easter holiday menu!
If you’re like me, you’re starting to think about how to maximize on healthy treats, desserts, and snacks around this time of year, so you always have something for the entire crowd to enjoy. These carrot cake bites are the perfect thing to snack on and have out and around the house as a healthy but indulgent-tasting treat or snack. Or, make them any time of year as a great pre or post workout bite!
You’re going to love this one as it’s a go-to snack recipes I make often in my own kitchen, too! Let’s get into it.
What makes this carrot cake bites recipe healthy?
These carrot cake bites are a vegan, gluten free treat and snack that are perfect for post workout, pre workout, or when you’re craving something satisfying and full of healthy fats! Thanks to our coconut, nuts and almond butter, you have plenty of brain boosting healthy fats involved, and our carrot and dates help add some micronutrients as well.
The color code for this recipe is ORANGE! Check out more about my Color Code and how to create colorful recipes (and what that means for your own health) here!
What makes this carrot cake bites recipe easy?
These carrot cake bites are the ultimate quick snack to serve around Easter, or any time of year. They’re simple to make and with just 2 minutes of active time and a quick blitz in a food processor, you’re rolled out and ready to go!
This is a great one to recreate with your friends and family as anyone can do it! Ne sure to show me your own spin on these carrot cake bites if you post on Instagram! Tag me @dan_churchill, and get cooking legends!
For more easy and healthy recipes, check out my $5 Eats Recipe Ebook here!
Recipe: Easy Coconut Carrot Cake Bites
Prep time: 5 minutes
Cook time: 0 minutes
Servings: 8-10 bites
Skill Level: Easy
1 cup dates, roughly chopped
1 cup pecans
½ cup rolled oats
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cardamom (optional!)
1 large carrot, grated
2 TB almond butter
Bit of water to blend, if necessary
- Take your grated carrot and place it into a clean dish towel or between paper towels. Press out the moisture so that you are left with a relatively dry texture to your carrot.
- Place the carrot and the rest of your ingredients except the coconut in a food processor and blitz. Pulse the mixer on and off until you have a coarse crumb. It should be sticky and easily molded with your hands!
- Roll the mixture into balls, coat in coconut, and set in the fridge to chill.