Ingredients
Base Ingredients
- 1 medium carrot, peeled and chopped
- 1/2 cup almond butter
- 1/2 cup pure maple syrup
- 2 cups flaked unsweetened coconut
- 2 cups old fashioned oats
Seasonings and Add-ins
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon (more or less to taste)
- White chocolate chips (optional)
Instructions
- Chop the carrot: Add the peeled and chopped carrot chunks to a food processor and pulse until finely chopped, yielding about 1/2 cup of finely minced carrot.
- Process dry ingredients: Remove the chopped carrot and set aside. Add oats and flaked coconut to the food processor and pulse until they are coarsely ground.
- Make the dough: Add the almond butter, maple syrup, salt, vanilla, cinnamon, and the finely chopped carrot back into the processor. Pulse until a sticky, smooth-ish dough forms, pushing down with a spatula as needed to help blend evenly.
- Add white chocolate chips: If using, add white chocolate chips to the food processor and pulse just until they are chopped and evenly incorporated into the dough.
- Form bites and store: Roll the mixture into bite-sized balls. Store these carrot cake bites in the refrigerator or freezer to keep fresh and firm. Enjoy as a quick snack or a nutritious dessert!
Notes
- You can adjust the cinnamon amount to your taste for more or less spice.
- For a nut-free version, almond butter can be substituted with sunflower seed butter.
- Optional white chocolate chips add sweetness and texture but can be omitted for a purer raw vegan version.
- These bites store well in the fridge for up to one week or in the freezer for longer storage.
- If dough is too sticky, chill it briefly before rolling into balls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
