Wednesday, April 2, 2014

Raw Carrot Cake Bites

It's hard to imagine that in just a couple weeks, the kids running around the yard with baskets in hand, hunting for treats.  Right now everything is covered in a blanket of white.  Even though it's been snowing like Idontknowwhat out there for the past week, today the sun is shining!  The spring melt is about to begin (believe!), and Easter is just around the corner!  
Every time I venture into a store, I'm assaulted by all the chocolate bunnies, and egg shaped confections.  So far I have managed not to purchase any treats for the kids, I'm thinking this year I'll leave the treat buying to the Grandma's, and I'll go homemade on my end.

I thought I would share these Raw Carrot Cake bites as an alternative, or in addition, to all store bought chocolate treat madness.  Maybe you could tell the kids they are Easter Bunny droppings?! Haha!

These are a bit of a twist on one of my most favourite cakes - carrot cake (duh!), but these little babies are practically guilt free!  They are gluten-free and have no refined sugar added.  I loved how the yogurt-covered raisins (although probably not following strict raw rules) are reminiscent of cream cheese frosting, and add that extra hit of sweet - skip them if your diet is strict.  For me, these yummy bites help me stay of track, and almost (almost!) not miss those all those evil little chocolate treats!

Raw Carrot Cake Bites
Recipe Adapted From: Cookin' Canuck

1 + 1/2 cups old-fashioned oats - reserve 1/2 cup
1/3 cups raw pecans or walnuts, I couldn't decide, so I mixed both!
1 Tablespoon ground flax seed
1 Tablespoon chia seeds, optional
1/2 cup almond butter (or your fave nut butter)
3 Tablespoons agave nectar or honey
3 mejool dates, pits removed
1/2 teaspoon ground cinnamon
1 cup + 1/2 cup grated carrot, packed - reserve 1/2 cup
1/3 cup plain or yogurt-covered raisins, chopped - reserve to add in with whole oats & grated carrots

Using a food processor, pulse the dates to break down.  Next add 1 cup of oats, pecans and/or walnuts, 1 cup of grated carrots, chia seeds, and ground flax, pulsing to combine.  Transfer to a medium sized bowl, and stir in the almond butter, agave nectar and cinnamon until well combined.
Finally stir in the reserved oats, grated carrots, and yogurt-covered raisins.
Roll them into small bite sized balls, and place in an air tight container bound for the fridge.  Allow to chill for about an hour to firm up. 



  1. Absolutely genius! I can't wait to make these. I MAY share with the kids. :)

  2. Thanks Dana! This is one time I would condone not sharing, sssssh! - don't tell my kids! Dire circumstances pertaining to carrot cake, and all that;)