Carrot Cake Bites


  • 90g  Oats, rolled, gluten-free
  • 75g Flax Seeds
  • 90g Dates, pitted
  • 117g Walnuts, roasted, unsalted
  • 2 Carrots, finely chopped
  • 2 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Ginger Root, ground
  • 1/4 tsp Nutmeg, ground
  • 20g Coconut, unsweetened flakes – shredded
  • 4 tbsp Coconut Butter – softened
  • 20g Coconut, unsweetened flakes – shredded, to roll the bites in


Pulse oats and flax seeds to a coarse powder and set aside.

Pulse dates and walnuts, or nuts of your choice, to desired consistency and set aside.

Add carrots and pulse until bite-sized.

In a medium bowl, add all ingredients, except for 1/4 cup of coconut shreds, and mix to combine.

Roll into bite-sized balls, roughly 1-inch in diameter.

On a separate plate, sprinkle the remaining 1/4 cup of coconut shreds and roll each bite to cover the outside.

Place bites on a baking tray or pan and chill in the fridge for 1 hour.

Transfer to an airtight container once hardened.


Nutritional information

Calories: 179.7 kcal
Protein: 3.6g
Fat: 13.2g
Sat Fat: 6.2g
Carbs: 14g
Sugar: 5g
Fiber: 4.8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.