Healthy Carrot Cake Bites with Tahini
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In need of a quick snack to take on the go? I love having something portable on hand for when hunger happens. And these carrot cake bites made with oats, tahini, dates, carrot and warming spices are perfect for that. These come together in under 20 minutes and give you tons of carrot cake flavour without any refined sugar.
Ingredients
Here’s everything you’ll need to make these healthy no bake carrot cake bites.
- oat flour
- tahini
- medjool dates
- carrots
- vanilla extract
- cinnamon
- ground ginger
- ground nutmeg
- sea salt
- coconut butter
- coconut oil
How to Make Carrot Cake Bites
Pour the oat flour, tahini, dates, carrot, vanilla, cinnamon, ginger and nutmeg into a food processor.
Blend on high until the mixture comes together and holds when pressed together. If the mixture is too dry, add a splash of water, a drizzle of tahini, or more chopped dates.
Once the mixture holds together and everything is fairly smooth, roll into golf ball sized balls.
Place on a baking sheet lined with parchment paper and transfer to the fridge for 10 to 15 minutes.
In a small bowl, melt the coconut butter with the coconut oil in the microwave, or melt in a small saucepan over low heat.
Remove the balls from the fridge and drizzle with the melted coconut mixture. Transfer back to the fridge until set.
Store in the fridge and enjoy!
Tips
- Oat flour: if using store bought oat flour, use the same amount in grams as listed in the recipe. I pretty much always make my own oat flour at home by blending rolled oats in a high speed blender (like a Vitamix) until a fine powder/flour forms. If making your own, weigh it using a kitchen scale as this will allow for the most accurate amount.
- How to Measure Flour: Fluff the flour first and then spoon it into your measuring cup. Use the back of a knife to level off the flour. Do not scoop the flour with your measuring cup or pack the flour in and/or tap it to get more flour in. This will result in extra flour being used, which will make your baked goods dry and crumbly.
- Correct texture: the mixture should hold together when pressed and easily roll into balls. If it’s too dry, start by adding a splash of water and pulsing again. If it’s still too dry, add a drizzle more tahini or chopped dates to achieve the correct texture.
- Medjool dates: be sure that you’re using large and soft dates for these carrot cake bites.
- Coconut butter drizzle: you can omit the coconut butter if you don’t have it/like it, or you can also drizzle with melted white chocolate.
How to Store
Fridge: store carrot cake bites in a freezer bag in the fridge for up to five days.
Freezer: store in a freezer safe plastic bag or container for up to two months.
Ingredients & Products I Recommend
I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly). So if you opened up my fridge (or pantry), here’s what you’ll find!
Tahini: I recommend using a high quality tahini brand that you love the taste of. I absolutely love Soom tahini and highly recommend it.
Print
Healthy Carrot Cake Bites with Tahini
- Prep Time: 10
- Cook Time: 2
- Total Time: 12 minutes
- Yield: 20 bites 1x
- Category: Snack
- Method: no bake
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
These healthy carrot cake bites are packed with good for you ingredients like tahini, oats, dates, carrot and warming spices. Perfect to take on the go!
Ingredients
- 1 1/2 cups oat flour (192g)* see note
- 1/3 cup tahini
- 6 large soft medjool dates (pitted, chopped)
- 3/4 cup shredded carrot (2 medium carrots)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1/3 cup coconut butter
- 1/2 tsp coconut oil
Instructions
- Pour the oat flour, tahini, dates, carrot, vanilla, cinnamon, ginger and nutmeg into a food processor.
- Blend on high until the mixture comes together and holds when pressed together. If the mixture is too dry, add a splash of water, a drizzle of tahini, or more chopped dates.* see note
- Once the mixture holds together and everything is fairly smooth, roll into golf ball sized balls.
- Place on a baking sheet lined with parchment paper and transfer to the fridge for 10 to 15 minutes.
- In a small bowl, melt the coconut butter with the coconut oil in the microwave, or melt in a small saucepan over low heat.
- Remove the balls from the fridge and drizzle with the melted coconut mixture. Transfer back to the fridge until set.
- Store in the fridge and enjoy!
Equipment
Buy Now → Notes
Oat flour: There’s no need to purchase oat flour, simply blend rolled oats in a blender on high until powdery/flour. Then measure out 1 1/2 cups of that flour. If using store bought oat flour, simply weigh it out to get the exact amount.
Dry mixture: the mixture should hold together when pressed and easily roll into balls. If it’s too dry, start by adding a splash of water and pulsing again. If it’s still too dry, add a drizzle more tahini or chopped dates to achieve the correct texture.
Coconut butter drizzle: you can omit the coconut butter if you don’t have it/like it, or you can also drizzle with melted white chocolate.
