Bites of Raw Vegan Carrot Cake

Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-like, and just sweet enough. The ideal springtime on-the-go snack!

Chewy, cinnamony, cake-bally, and just the right amount of sweet, these carrot cake bits are perfect. They’re made velvety with almond butter and flecked with coconut and grains. The carrots are there, but they’re not too salady; they’re simply bits of color, flavor, and texture in an almost-cookie-dough-like morsel of delight that sits in a small jar in your fridge, ready to brighten your day at 3 p.m.

Breakfast nibbles, coffee-snack bites, dessert bites… Everything is fair game with these tiny beauties.

The problem with true carrot cake is that you crave it, and you crave it with cream cheese icing. There’s a lot of cream cheese icing on this cake. Then you finally have it, and it is, in fact, fantastic. But then you experience a spike, a crash, and you can’t escape the idea that you need to see a dentist right away? Maybe it’s just me, I don’t know.

Guess what’s in store for you in a more healthful, long-lasting approach that yet tastes like delicious carrot cake?

THESE SNACKS. These carrot cake bites are raw, vegan, and delicious.

How to Make Vegan and Raw Carrot Cake Bites That Are Delicious
For these, you’ll absolutely need a food processor. You know how much I adore my food processor. Please invest in a food processor. That’s the one I’ve got.

Carrots come first. Simply put everything in the food processor and go. I despise shredding carrots, therefore I’m not going to ask you to do it.

In a food processor, pulse carrots.

Next, wipe out the vegetables and pulse the oats and coconut until it resembles flour.

Now it’s time for everyone to come in.

Before mixing, combine the ingredients for carrot cake bites in a food processor.
After combining, carrot cake bits in a food processor.
Finally, for those who want to go all out, there are white chocolate chips.

Instead, use chunky nuts, cacao nibs, or vegan chips if you’re vegan or want to keep it completely clean.

Carrot cake pieces with white chocolate chips made in a food processor.
Roll, chill, and you’re done.

A bite of carrot cake with a bite cut out of it.
Yes, I’d say the munching season in the spring is off to a great start. There will be carrot cake nibbles for everyone!

Bites of Raw Vegan Carrot Cake

Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-like, and just sweet enough. The ideal springtime on-the-go snack!

INGREDIENTS

1 medium peeled and sliced carrot
a half cup of almond butter
1/2 cup maple syrup, pure
2 cups unsweetened flaked coconut
2 cups oats, old fashioned
a half teaspoon of salt
1 teaspoon vanilla extract
a pinch of cinnamon (more or less to taste)
chips of white chocolate (optional)

INSTRUCTIONS
Pulse carrot pieces until finely minced in the bowl of a food processor. (A liberal 1/2 cup should suffice.)
Remove the carrots from the pan and put them aside. Combine the oats and coconut in a mixing bowl. Pulse until the mixture is coarsely ground.
Combine all of the remaining ingredients, including the carrots, in a large mixing bowl. Pulse until a sticky, smooth-ish “dough” develops. (To assist things along, you may need to press it down with a spatula a few times.)
Pulse in the white chocolate chips until they are finely chopped.
Make balls out of the dough. Refrigerate or freeze the leftovers. Mwah! This week appears to be promising.