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4.9 from 29 votes

NO-BAKE CARROT CAKE BITES

Tender, naturally sweetened carrot cake bites with dates, carrots, walnuts, cinnamon, and coconut
flour! So simple, delicious carrot cake flavor, and the perfect healthier snack or dessert! Just 30
minutes, 9 ingredients, and 1 food processor required.
Author: Minimalist Baker

PREP TIME 30   minutes

TOTAL TIME 30   minutes

Servings:  (bites)
Category: Dessert/Snack
Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 1 Week

Ingredients
US Customary - Metric
 3/4 cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)
 1 cup packed pitted medjool dates (measured after pits are removed)
 1 ¾ cups raw walnuts (or sub other nut, such as pecans or cashews)
 2 tsp vanilla extract
 1/4 tsp sea salt
 3/4 tsp ground cinnamon
 1/2 tsp ground ginger
 1 pinch ground nutmeg
  4-6 Tbsp coconut flour  (or sub almond flour)
 1/4 cup raisins (optional // or sub other unsweetened dried fruit)

FOR TOPPING optional
 1/2 cup desiccated coconut flakes (you can blitz briefly in a blender for a finer flake that sticks
to the bites more easily)
 8 tsp soft, runny coconut butter  (or store-bought // if hard, soften in the microwave or over the
stovetop using a double boiler until pourable)

Instructions
1. Using the grater attachment on your food processor (or a box grater), grate the carrot and set
aside.
2. To the food processor, add the pitted dates and blend until small bits remain or a ball forms.
Remove from food processor and set aside.
3. To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is
achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-
second increments until a loose dough forms and the carrots are just incorporated. Be careful not
to over-blend. You're looking for a pliable dough, not a purée.
4. Add coconut flour 2 Tbsp (18 g) at a time and pulse to combine. If it is not mixing, you may
need to remove the lid and stir occasionally to encourage things along. You’re not looking for a
paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and
pulse/stir once more to combine.
5. Scoop out 2-Tablespoon amounts using a cookie scooper (like this one), roll into balls with
hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all
dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to
dry the mixture out.
6. Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm
up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15
minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or
in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill
bites another 5-10 minutes to set.
7. Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.
NO-BAKE FUDGY CHOCOLATE CAKE BITES
Fudgy chocolate cake bites that are vegan, gluten-free, grain-free and naturally sweetened! Just 7
ingredients required for this healthier dessert or snack!
Author: Minimalist BakerPREP TIME 30   minutesTOTAL TIME30   minutes
Servings:  (Bites)
Category: Dessert, Snack
Cuisine: Gluten-Free, Grain-Free, Vegan

Freezer Friendly 1 month

Does it keep? 1 Month

Ingredients
US Customary - Metric
CAKE BITES
 1 cup packed pitted medjool dates (measured after pits are removed)
 1 cup almond flour (or sub almond meal, but the cake flavor is more pronounced with flour)
 1/3 cup coconut flour (or sub more almond flour)
 1/4 cup cacao powder (or dutch process cocoa powder)
 2 tsp vanilla extract
 4 Tbsp maple syrup
 1 Tbsp coconut cream (or full-fat coconut milk)

GLAZE* (optional)
 3 Tbsp coconut butter (or store-bought)
 2 Tbsp melted coconut oil
 1 Tbsp cacao powder (or dutch process cocoa powder)
 1 Tbsp maple syrup

Instructions
1. Line a baking sheet with parchment paper and set aside. To a food processor, add pitted dates
and blend until small bits remain or a ball forms. Scoop out and set aside.
2. To the food processor, add your almond flour, coconut flour, and cacao powder. Blend until a
fine meal is achieved - about 20-30 seconds.
3. Add the dates back in along with the vanilla extract, maple syrup, and coconut cream. Blend
until a tacky dough forms. If it’s too dry, add a little more maple syrup. If it gets too wet or
sticky, add more coconut flour as needed.
4. Scoop out 1 1/2 Tbsp amounts of dough (I like this scoop) and roll into balls. Repeat until all
of your mixture is used up. Arrange on your parchment-lined baking sheet. Transfer to the
freezer and freeze for 10 minutes.
5. In the meantime, prepare glaze by adding all ingredients to a mixing bowl and stirring
thoroughly to combine. This is meant to be a semi-thick glaze with some texture. For a smoother,
more ganache-like glaze, see notes.
6. Remove cake bites from the freezer, and one at a time, dip cake bites into the glaze. Lift up
with a fork or slotted spoon and tap off any excess glaze. Place back on the parchment paper to
dry. Repeat until all cake bites are glazed. Then carefully transfer back to the freezer to set -
about 10 minutes.
7. Enjoy! Store leftovers covered in the refrigerator or freezer (up to 1 month). Serve slightly
chilled or at room temperature (but if too warm, the glaze can get soft).
DARK CHOCOLATE HEMP ENERGY BITES
6-ingredient Dark Chocolate Energy Bites with dates, hemp seeds, walnuts, almond butter, cacao
powder, and more! A fudgy, perfectly sweet, protein-packed snack or dessert!
Author: Minimalist Baker
PREP TIME 25   minutes
TOTAL TIME25   minutes

Servings:  (bites)
Category: Dessert, Snack
Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 1 Week

Ingredients
US Customary - Metric
 1 cup packed pitted dates (medjool is best)
 2 cups raw walnuts
 6 Tbsp cacao powder or unsweetened cocoa powder (plus more for rolling)
 3 Tbsp hemp seeds (plus more for rolling)
 1/4 tsp sea salt
 3 Tbsp creamy almond butter (or other nut or seed butter)
 1 Tbsp melted coconut oil (optional // for extra fudgy texture)

Instructions
1. Add dates to a food processor and pulse/mix until small bites remain or a ball forms. Scoop
out and set aside.
2. Add walnuts to the food processor and pulse into a fine meal. Then add cacao powder, hemp
seeds and sea salt. Pulse a few more times to combine. (Don't overmix or the walnuts will turn
into butter.)
3. Add the dates back in along with the almond butter and melted coconut oil (optional).
Mix/pulse to combine. The result should be a moist dough-like mixture. If too wet, add a bit
more cacao powder or hemp seeds.
4. Refrigerate for 10 minutes. Then scoop out rounded Tablespoon amounts (I like this scoop)
and carefully form into balls. The dough will be somewhat fragile, so use the warmth of your
hands to gently form/roll them into balls. There should be about 20 energy bites total (amount as
original recipe is written // adjust if altering batch size).
5. Roll in extra hemp seeds or cacao powder (optional). Note: The bites get a fudgy, sticky outer
texture when rolled in cacao powder - which I liked. But for less sticky energy bites, stick with
hemp seeds!
6. Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to
1 month.
SUGAR-FREE COCONUT CAROB BARS
Easy-to-make, 6-ingredient coconut carob bars made without sugar or sweetener! A nutrient-rich,
high-fat low-sugar treat with rich chocolate flavor.
Author: Minimalist Baker
PREP TIME 30   minutes
TOTAL TIME30   minutes

Servings:  (bars)
Category: Dessert
Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2 Weeks

Ingredients
US Customary - Metric
 1/2 cup coconut butter (or store-bought // warmed to liquid texture in oven, stovetop, or
microwave)
 3 Tbsp coconut oil (melted)
 4 Tbsp toasted carob powder
 1 1/2 Tbsp maca powder (optional // adds adaptogenic benefits and caramel flavor!)
 1-2 Tbsp coconut flour (for thickening // or sub almond flour)
 1 healthy pinch sea salt
 1/2 tsp vanilla extract
 Stevia* (optional // to taste // I didn't find it necessary)

Instructions
1. Add all ingredients to a food processor and blend to combine until completely smooth,
scraping down sides as needed.
2. Taste and adjust flavor as needed, adding more carob powder for "chocolate" flavor or
sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or
coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe
is written // adjust if altering batch size) coconut flour. You're looking for a pourable liquid, but
not too watery.
3. Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these,
and let cool until firm. Depending on the temperature of your home, they may solidify at room
temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and
enjoy. Because coconut butter chilled has some texture, don't be worried if the tops of your bars
have a bit of ridging to them - that's totally normal!
4. Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or
longer. Let thaw slightly before enjoying for best texture.