Ready to try the best bone broth EVER? I finally found a shelf-stable brand that rivals my homemade bone broth. If you don't have time to spend hours making your own, you now can get a good quality broth that's made with organic bones, slow cooked long enough to really qualify as bone broth and draw out the deep nutrients and collagen (10 grams of protein per serving, AND comes in a lightweight package that keeps it fresh longer and makes it cheaper to ship. Check out my new fav bone broth and get 20% off of your first order HERE.
This is for all of the carrot cake lovers out there. These No-Bake Carrot Cake Bites can be prepped in just minutes and are the perfect little on-the-go snack or healthy dessert.
From before I can remember, Carrot Cake has always been my favorite kind of cake. In fact, I request it every single year for my birthday!
Why is it my favorite you ask? Well these No-Bake Carrot Cake bites are super moist, crunchy and sweet, how could you go wrong? These bites are completely raw, too, but don’t be fooled, they’re totally the real deal!
I decided to make these bites raw because every ingredient I special in their own way. The carrots, dates and almonds are the perfect combination to get the natural carrot cake flavor that we all crave constantly! These are filled with good, whole ingredients to help make your body happy. These are great for breakfast, a quick on-the-go snack or even dessert!
Drooling yet? I am!
- 1½ Cups Finely Grated Carrots
- ½ Cup raw almonds
- ½ Cup Raw Walnuts
- 1½ Cups Medjool dates, pitted (like these)
- 1 tbsp Pure Maple Syrup (like this)
- ¾ Cup Dried Coconut (I use this brand)
- 1 tsp. Cinnamon
- ½ tsp. Ground Ginger
- ⅛ tsp. Nutmeg
- ⅛ tsp. Cardamom
- A Pinch of Salt
- Coconut Whip Cream Frosting (recipe here)
- Begin by grating your carrots on the smaller side of a box grater. Gently squeeze out the excess liquid from the grated carrots.
- Once the carrots have been squeezed dry, measure them until you have about 1½ cups.
- Next, grind the almonds and walnuts until they begin to turn into a flour, but not so much that they turn into nut butter.
- Add in coconut, spices, and salt and pulse for 10 seconds.
- Next, add the carrots, syrup and dates to the food processor, and mix until the dates become well chopped.
- Using a cupcake tin with plastic wrap or wax paper strips, place about 2-3 tbsp of mixture in each cupcake hole and press down for even hardening.
- Place in freezer for 1 hour to harden.
- Cover with coconut whipped cream.
Click HERE to PIN THIS!
This turned out very very delicious, the spices were on point, the cardamom really brought out the flavor! I omitted the maple syrup as I thought the dates were added enough sweetness, and the result was the heavenly! everyone loved it! Thank you for sharing!