These No Bake Carrot Cake Bites taste like a decadent dessert, but they’re actually made with wholesome ingredients such as oats, almond butter, carrots and spices. They’re perfect if you crave something sweet after your meals and the ‘fudgy’, chewy texture is to die for.
Carrot Cake Bites: Ingredients
- Almond butter or cashew butter: The nut butter (whichever you choose) provides a rich and creamy base for the cake mixture, binding the ingredients together and adding a little moisture. They also contribute LOTS of healthy fats and proteins.
- Maple syrup: A natural sweetener that not only adds sweetness but also contributes a distinct flavour. It also helps to balance the other flavours and adds moisture to the cake mixture.
- Vanilla extract: A classic flavour enhancer that adds depth and complexity to the overall taste.
- Grated carrot: The star ingredient! Grated carrots add natural sweetness, moisture, and a vibrant colour to the cake. They also contribute fibre and essential nutrients.
- Rolled oats (ground into oat flour): Oat flour serves as a gluten-free base for the cake, providing structure and a nutty flavour. It also adds fibre and helps to bind the ingredients together.
- Desiccated coconut: Coconut adds a subtly sweet and tropical flavour to the cake, as well as a slightly chewy texture. It also contributes healthy fats and fibre.
- Salt: A small amount of salt enhances the overall flavours and helps to balance the sweetness.
- Cinnamon: A warm and aromatic spice that complements the carrots and adds depth of flavour.
- Ground ginger: Ginger provides a subtle heat and warmth that pairs nicely with the carrots and other spices.
- Ground nutmeg: Another warm spice that adds complexity and a hint of nuttiness to the cake.
For the white chocolate coating:
- White chocolate: The coating adds a creamy and sweet finish to the cake, as well as a visually appealing contrast to the carrot cake base.
- Coconut oil: Coconut oil helps to thin out the white chocolate, making it MUCH easier to coat the cake.
How to Make No Bake Carrot Cake Bites…
Make the oat flour: If you haven’t already, add the rolled oats to a blender or food processor and pulse until a fine flour forms. Set the oat flour aside. By the way, I’ve attached a great video on how to make your own Oat Flour!
Combine wet ingredients: In a medium bowl, mix together the almond butter (or cashew butter), maple syrup, and vanilla extract until well combined and smooth.
TOP TIP: If the nut butter is too thick, you can gently warm it in the microwave for 15-20 seconds to make it more pliable.
Add dry ingredients and carrots: To the wet ingredient mixture, add the spices (cinnamon, ginger, nutmeg), salt, oat flour, and finely grated carrots. Mix thoroughly until a sticky dough texture forms.
TOP TIP: Grate the carrots finely for better incorporation and texture in the final cake bites.
Shape the cake bites: Take a tablespoon of the mixture and roll it into a ball shape using your hands. Place the ball on a parchment-lined plate or tray that will fit in your freezer. Repeat this process until all the mixture has been used up.
TOP TIP: Lightly wet your hands to prevent the mixture from sticking and make shaping easier.
Chill the cake bites: Place the tray of cake bites in the freezer for 30 minutes to allow them to firm up and become easier to handle.
Prepare the white chocolate coating: While the cake bites are chilling, melt the white chocolate and coconut oil in the microwave, using 30-second bursts and stirring in between, or melt them together using a double boiler or Bain Marie.
TOP TIP: Use refined or odourless coconut oil to avoid a coconut flavour in the coating, if desired.
Coat the cake bites: Remove the chilled cake bites from the freezer. Using a spoon and fork, carefully coat each cake bite with the melted white chocolate mixture, allowing any excess to drip off. Work quickly here!
Set the coating: Place the coated cake bites back on the parchment-lined tray and refrigerate for 10 minutes to allow the white chocolate coating to set completely.
How to Make Your Own Oat Flour
No Bake Carrot Cake Bites
Ingredients
- 125 g almond butter or cashew butter
- 60 ml maple syrup
- 1 tsp vanilla extract
- 50 g carrot finely grated
- 100 g rolled oats ground in a blender to create oat flour
- 25 g desiccated coconut
- 1 pinch salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
For the white chocolate coating
- 100 g white chocolate I use vegan/dairy free
- 2 tbsp coconut oil use 'refined' or 'odourless' to avoid the coconut taste
Instructions
- If you haven't already, make the oat flour by adding the oats to a blender and pulsing until a fine flour forms. Set aside.
- In a medium bowl, mix together the almond butter with the maple syrup and vanilla extract.
- Add in the spices, salt, oat flour, desiccated coconut and grated carrot and mix thoroughly until a sticky dough texture forms.
- Take out a tablespoon, roll into a ball and place on a lined plate or tray (that will fit in your freezer!). Repeat until the mixture has finished. Place the balls in the freezer for 30 minutes to harden up.
- In the meantime, melt the white chocolate with the coconut oil in the microwave (in 30 second bursts) or in a double boiler/Bain Marie.
- Coat the balls with the melted white chocolate – I find it easiest to do with a spoon and a fork. Place them back on the tray and place in the fridge for 10 minutes for the chocolate to set. Enjoy! Store in an airtight container in the fridge.
