Carrot Cake Bites


  • 15 dates pitted Deglet Noor dates
  • 5 medium dried apricots
  • 1 cup chopped carrot
  • 1 cup chopped walnuts
  • ⅓ cup unsweetened coconut flakes
  • ¼ cup toasted almond butter
  • 2 tablespoons flax seed meal
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • 1 pinch salt
  • Directions

  • Step 1

    Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.


  • Step 2

    Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.

  • Step 3

    Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.

  • Step 4

    Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.

  • Cook's Notes:

    You can process the dough until whatever consistency you prefer—process for a shorter time for a slightly chunkier texture, or longer for a smoother one. Just be sure to continually scrape the sides of the processor bowl so everything combines completely.

    If the dough isn’t coming together easily, try adding in water, 1 tablespoon at a time, to help it come together. If the dough is too sticky to roll into balls, place into the freezer until slightly chilled, then proceed with rolling.

    Sweetened coconut may be used in place of unsweetened and pecans may be used in place of walnuts, if desired. Roll each bite in extra unsweetened coconut flakes, if desired.

    The number of bites you get from this recipe will depend on how big you make them.

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