Raw Carrot Cake Bites

These Raw Carrot Cake Balls are super simple to make, require few ingredients, are nutritious, taste fabulous and are the perfect snack to grab and go!

Raw Carrot Cake Bars

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Carrot cake…in ball form! Anything resembling carrot cake and I’m so there, like this Baked Carrot Cake Oatmeal, Carrot Cake Donuts or these Raw Carrot Cake Bars, both of which take the basic principles of carrot cake and transform them into something slightly different.

I’ve made a few bliss ball recipes previously which I have shared with you including Rice Crispy Drizzle Balls, Oat Nutella Balls and Nutty Oat Balls. I couldn’t even choose a favourite if I were asked to because they’re all so scrummy and have their own unique flavours.

Raw Carrot Cake Bars

Balls such as these Raw Carrot Cake Balls are super simple to make and require just a few ingredients to be combined in your food processor (I recommend a good quality high-powered processor due to the dates) and once everything is combined, simply roll them into balls and roll them in desiccated coconut. They contain good-for-you ingredients such as oats, dates, raisins and of course shredded carrots which is a great excuse to sneak vegetables into your foods which taste delicious.

These Raw Carrot Cake Balls contain no added sugar as they are naturally sweetened by dates and raisins and flavoured with spices to give them their amazing carrot cake-type taste. They can also be gluten-free if you require gluten-free oats and are also therefore the perfect choice for breakfast or a quick grab-and-go snack.


How To:

In a high-powered blender, add the oats and process into a flour, then add vanilla and spices. Next, blend dates and water, adding gradually (you may not need it all) then add the raisins and carrots to rest of the mixture. Remove the mixture from the processor and scoop out even amounts with a spoon or your hands and roll into equal sized balls. Roll each ball into desiccated coconut. Freeze for 2 hours (or more) to firm up. Store in the fridge in an air-tight container for up to a week or in the freezer for longer term convenient storage and convenience.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


RAW Carrot Cake Bites
 
Prep time
Total time
 
Recipe type: gluten-free, raw, vegan
Cuisine: breakfast, dessert, snacks
Serves: Approx. 15
Ingredients
  • 1 cup oats, processed into a flour (gluten-free if required)
  • ¾ cup finely grated carrots
  • ½ cup raisins
  • 7 medjool dates, soaked in boiling water until softened
  • ¼ cup reserved date water, added gradually
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • Desiccated coconut, optional for coating
Instructions
  1. In a high-powered blender, add the oats and process into a flour, then add vanilla and spices.
  2. Next, blend dates and water, adding gradually (you may not need it all) then add the raisins and carrots to rest of the mixture.
  3. Remove the mixture from the processor and scoop out even amounts with a spoon or your hands and roll into equal sized balls.
  4. Roll each ball into desiccated coconut. Freeze for 2 hours to firm up.
  5. Store in the fridge for up to a week or in the freezer for longer storage and convenience.

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