This recipe for raw and vegan carrot cake bites, is a post that somehow got lost along the way as Queen of Quinoa has grown. A recipe that was super popular (one of my first that really blew up), that was pinned a bunch of times, and just happened to disappear one day. Poof. Gone. Goodbye. Never to be seen again. One of those blogging flukes that can’t be explained.
I wouldn’t have reposted the recipe, but I continue to get questions from readers wondering where it went. And to be honest, the only answer I have for not putting it back up, is that I simply keep forgetting to repost it.
So here it is again my friends. Raw and Vegan Carrot Cake Bites. A delicious raw dessert that reminds you of that calorie and fat laden slice of cake, but minus all the calories and fat. A guilt-free treat that’s vegan, naturally gluten-free and seriously scrumptious.
- 2 medium carrots
- ½ cups raw walnuts
- ½ cups raw pecans
- 5 Medjool dates, pits removed
- 1 tablespoon ground cinnamon
- ½ teaspoons ground ginger
- ½ teaspoons ground nutmeg
- ½ cups unsweetened shredded coconut, for coating
- Chop the carrots into large pieces and add them to a food processor fit with the steel blade. Pulse the carrots until they’re shredded, remove and set them aside.
- Next, add the nuts to the food processor and pulse until you have a meal. Add the pitted dates and pulse until all ingredients are combined. Add the shredded carrots and spices and process until you have a dough-like consistency.
- Sprinkle the shredded coconut on a flat surface (I used a plate) and form the dough into small balls with your hands. Gently roll the balls in the coconut until they are completely covered.
- Place the carrot cake bites in the fridge and let them harden slightly. Keep refrigerated for up to 1 week.
- Makes 12 medium bites.
gluten-free | dairy-free | vegan | refined sugar-free