carrot cake energy bites in a mason jar

Carrot Cake Energy Bites are one of my very favorite no-bake snacks to make. They are a delicious snack that gives me a little boost when I’m feeling low on energy. They taste completely sinful, but are actually grain-free, gluten-free, dairy-free, and naturally sweetened with dates, there’s no additional sugar added to these energy balls. They are also a healthy snack for my kids, that they actually like!

Carrot Cake Energy Bite Ingredients

I sat down to think about my favorite components of carrot cake – the carrots (duh), coconut, nuts, and dried fruit. I also like the spices in carrot cake. (Okay, I like the cream cheese frosting too, but there wasn’t any room for that in these energy bites!)

Normally when I make protein balls, I use gluten-free rolled oats. For these I like to use raw cashews. They’re a bit like Larabars that way.

Carrot cake energy bite ingredients- dates, cashews, coconut, carrots

The dates and carrots sweeten them just a bit without being too sweet and also helps them hold together. The sunflower butter also helps with that. You could substitute almond or another nut butter if you want, or even leave it out and add a few more dates.

I love the flavor of these, but they do benefit from some unsweetened coconutcinnamon, ginger, and vanilla. It takes the bites into the realm of tasting like dessert without actually being dessert. You can also roll them in shredded or desiccated coconut.

How to Make Carrot Cake Energy Bites

You will need a food processor fitted with a blade attachment for this energy bite recipe.

Place the carrots in the food processor and pulse until they are finely chopped. Transfer them to a bowl and set them aside.

a glass bowl with sunflower butter, dates, cinnamon, vanilla, ginger, coconut, carrots, and cashews

Next pulse the raw cashews in the food processor until they are finely chopped, then add them to the bowl with the carrots.

Repeat the same process with the coconuts and the dates.

Add all the ingredients back to the food processor and add the sunflower butter, spices, and vanilla, pulse the mixture until it comes together.

Carrot Cake Energy Bites Mixture in a glass bowl with a spoon

If you feel like your mixture is too dry add a little more sunflower butter.

Now roll the carrot cake energy mixture into 18-20 balls, laying them on a piece of parchement paper as you go. You can also roll them in unsweetened coconut at this point.

Refrigerate or freeze them, or eat them right away!  

Carrot Cake Energy Balls on parchment paper

How Do you Store Energy Bites

This energy snack recipe come together very quickly and keeps well in the fridge for a week or so, in an airtight container. They will also keep in the freezer for up to 3 months. That means you can whip up a batch or two and not have to worry about making more for a few days.

Perfect On-The-Go Snack

As I said, you’ll want to keep them refrigerated, but that doesn’t mean you can snag a few for the road. They are great little snacks when you’re hiking or doing something else outdoorsy. They also make a great car snack when you are traveling with kids!

 

Print

Carrot Cake Energy Bites

A healthy and nutritious energy bite for snacks and on-the-go. These Carrot Cake Energy Bites are a gluten-free, grain-free, dairy-free, no sugar added, vegan snack that is incredibly delicious and easy to make!

  • Author: Lindsey Johnson
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 18-20 1x
  • Category: Snack
  • Cuisine: American
Scale

Ingredients

  • 1 cup diced carrots (about 2 medium)
  • 1 cup raw cashews
  • 1 cup unsweetened shredded coconut
  • 10 medium sized dates (5 very large)
  • 24 Tablespoons raw sunflower butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon pure vanilla extract
  • pinch salt

Instructions

  1. Place carrots into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped. Transfer to a medium mixing bowl.
  2. Next place raw cashews into the food processor and pulse until finely chopped. Place in bowl with carrots.
  3. Repeat the same process with the coconut and transfer to the bowl with the other ingredients.
  4. Put the dates into the food processor and pulse until chopped, then add the carrots, cashews, coconut, 2 Tablespoons sunflower butter, cinnamon, ginger, and vanilla. Pulse until the mixture comes together. If it’s too dry, add more sunflower butter a little at a time. Scrape down sides and pulse again, if needed.
  5. Lay a piece of parchment paper in a clean, dry surface. Use the small ice cream scoop or tablespoon-sized measuring spoon to form the mixture into 18-20 balls. Eat immediately, or place in fridge or freezer to firm up a bit. Store in an airtight container in the fridge for about 1 week, or in the freezer for a month or two.
  6. Note: You can roll them in unsweetened coconut or leave them as is.

Keywords: easy vegan snack recipe, carrot cake protein, energy balls vegan

Originally posted May 2014, pictures and text updated January 2019

8 Comments

Lezlie M

Wow, these photos are incredible. I want to make this, I love that there isn’t anything processed in it :).

Reply
Vicky

Love the sound of this particularly how quick these seem to be to put together and that you’e turned the super unhealthy and sugary standard carrot cake into a refined sugar free snack! Love it! I’d love to share this post on my blog in a post where I share my favorite recipe finds of the week. Would it be ok to grab a photo from this post (with link back to your post of course)? Just wanted to double check : )

Reply
Lindsey | Cafe Johnsonia

Hi Sharon! You might be able to sub raw sunflower seeds. Or you could use rolled oats, but you’ll have to play with the other ingredients a little bit to make sure it will stick together. Maybe do that and use a little more sunflower butter and an extra date or two? Hope that helps!

Reply
Danielle

I will DEFINITELY be making these! Although I have a question…can you use PB instead of sunflower butter? If so, would you recommend organic or natural PB? Or something else?

Reply
Taylor

Just made these and they are delcious. I used peanut butter instead of sunflower butter and pecans instead of cashews. I would use 3/4 cup of coconut next time because it is a tad overwhelming. First energy bites I’ve ever made/had and I am quite pleased!

Reply

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