No Bake Carrot Cake Energy Bites
These no bake carrot cake energy bites pack all the cozy, warmly spiced flavours of classic carrot cake into an easy, grab-and-go snack. You only need 7 ingredients for this naturally vegan and gluten-free treat!
These carrot cake energy bites are inspired by my very favourite dessert, vegan carrot cake. Because as much as I may wish carrot cake was on the menu every single day, it’s not exactly practical. These chewy little energy bites (and my carrot cake pancakes!) help me get my fix in a more wholesome way. The spices really help create that signature carrot cake flavour, but this recipe is loaded with feel-good ingredients.
Why These Carrot Cake Energy Bites Are Little Balls of Bliss
I love keeping Tupperware containers of energy bites in the fridge (these gingerbread energy bites are awesome too!). They’re the perfect two-bite dessert when you’re craving something sweet, you can use them as a grab-and-go breakfast, and they’re a great post-workout snack.
- No baking required. Everything comes together in the food processor for a quick treat. No muss, no fuss!
- Carrot cake flavour, in a more wholesome package. You get all the warm spices and sweet flavour (and even some carrots!) without the gobs and gobs of sugar and frosting.
- Naturally sweetened. Dates provide rich caramel-like sweetness with no added sugar, and they’re sticky so they help with the binding too.
- Wholesome ingredients. You’ve got nuts, fruit, and even veggies in the mix!
Notes on Ingredients
Here are the ingredients you’ll need for my no bake carrot cake energy bites. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pecans – These are rich and buttery, forming an awesome base for our carrot cake energy bites. Feel free to swap in walnuts or another nut if you’d like, or pepitas for a nut-free version.
- Dates – Be sure to pit them! (If you’ve ever forgotten to pit a date before using it in a recipe, well, you’ll never forget to do it again…)
- Shredded carrots – These also work with the dates to add a little sweetness.
- Seasonings – Cinnamon and nutmeg, plus sea salt for balance.
- Shredded coconut flakes – For texture in the bites and for coating.
- Raisins – Optional, because I know not everyone’s a fan. But if you love carrot cake with raisins, go ahead and add them to your energy bites too!
How to Make No Bake Carrot Cake Energy Bites
Let’s get rolling! (Literally—you’ll be rolling the energy bites.) Here’s what you’ll need to do.
- Pulse the ingredients. Add the pecans, dates, carrots, spices, salt, and half the coconut to a food processor and blend until a dough forms.
- Shape the bites. Roll the mixture into bite-sized balls using damp hands or plastic wrap.
- Coat with coconut. Roll each ball in the remaining shredded coconut.
- Chill to set. Refrigerate for at least one hour before serving.
Tips and Variations
- Adjust the moisture as needed. If the mixture feels dry or doesn’t come together when you pinch it between your fingers, pulse in 1–2 teaspoons of water or coconut oil.
- Try other mix-ins. Dried cranberries or minced dried pineapple can be swapped in for the raisins.
- Add some extra protein. For a protein boost, mix in a tablespoon or two of vanilla protein powder; you may also need to add some water or coconut oil too.
- Turn them into bars. Press the mixture into a square baking dish lined with parchment paper. Chill for about an hour, then slice into bars or squares.
Proper Storage
- Refrigerator: Store these no bake energy bites in an airtight container in the refrigerator for up to 1 week.
- Freezer: These bites can also be frozen for up to 3 months; thaw in the fridge before eating or eat them straight out of the freezer.
More Vegan Snack Recipes
Enjoy friends! If you make this carrot cake energy bite recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
No Bake Carrot Cake Energy Bites
Ingredients
- 1 cup pecans, 120g
- 1 cup dates, Medjool or regular, chopped, 160g
- 2 cups shredded carrots, 220g
- 1/2 teaspoon cinnamon, 1.3g
- 1/2 teaspoon nutmeg, 1.1g
- 1/4 teaspoon sea salt, 1.4g
- 1 cup shredded coconut flakes, 80g (half for the bites, half for rolling)
- 1/4 cup raisins, 40g
Instructions
- Add the pecans, dates, shredded carrots, cinnamon, nutmeg, sea salt and half of the shredded coconut flakes to your food processor. Pulse everything together until incorporated and the mixture begins to turn into a dough, about 1 minute. Scrap down the sides if necessary.
- Using a sheet of cling-film (Saran Wrap), shape the mixture into round balls by wrapping and rolling until all the mixture is finished. If you don't want to use cling-film, dampen your hands and use your wet hands to roll the balls.
- Roll the balls in the remaining shredded coconut flakes.
- Place in the fridge for at least an hour to set properly, then enjoy!
Notes
- Refrigerator: Store these carrot cake energy bites in an airtight container in the refrigerator for up to 1 week.
- Freezer: These bites can also be frozen for up to 3 months; thaw in the fridge before eating or eat them straight out of the freezer.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I made a batch of these as well as the coconut lemon energy bites and they turned out GREAT! So flavorful and totally satisfied my sweet cravings. They’re great to keep in the fridge for a quick snack. My whole family loves them!
I would squeeze some of the carrot juice out before mixing. They turned out a bit wet. Very tasty.
Thanks for sharing the love, Karin. We so appreciate you! Some carrots can definitely be a lot more juicy than others. If you notice this, you can always add in a bit of extra dry ingredients to compensate! This will keep the texture intact.