No Bake Carrot Cake Bites 1 Bowl

It’s like my heaven-sent carrot cake had a snack baby! For the times when life is whacko and you can’t be bothered with the oven (hi, guilty), carrot energy bites to the rescue! Gang’s all here–plump raisins, coconut, and lots of cinnamon. Fun fact: did you you know carrots were the official wartime substitute for ice cream? Like, a big honking carrot on a stick. And it was called ice cream. The audacity! If you’ve made my carrot cake baked oatmeal or carrot banana bread, you know that my carrot cake obsession runs deep.

Ingredients

Oat four: the whole grain base. Use certified gluten free oats if needed. Steer clear of steel cut (save those for my Healthy Overnight Steel Cut Oats) since this is strictly an old fashioned rolled oats recipe. I blend them in the Nutribullet to make oat flour. Carrots: Because….carrot cake! I use large, peeled carrots that are freshly grated in the food processor (you can also use box grater) versus the store-bought kind which tend to be less moist. Nut butter: Neutral almond or cashew butter are best here. Healthy fats, protein and flavor! I wouldn’t recommend peanut here. Protein powder: To make these more filling! Use your favorite plant based protein powder. I haven’t tested these with whey protein. They’ll work with collagen but they’ll be more moist, so don’t add the milk unless the mixture is dry. Raisins: What’s carrot cake without raisins? Maple syrup: My favorite naturally-derived liquid sweetener, but honey also works. Milk: A splash to add moisture Spices + salt: A mix of cinnamon, ground ginger, and nutmeg for classic carrot cake vibes. You can also add a pinch of cloves. Salt is important for flavor and helps bring out the sweetness.

Dietary swaps and substitutions

Nut-free: Use sunflower seed butter and oat milk. Add-ins: Make these your own! Omit raisins and add pecans if you fancy. Protein: You can omit the protein and use more oat flour, but the bars will be less sweet. No added sugar: Swap the maple syrup for date paste.