Carrot Cake Energy Bites

I love making energy bites – or fat bombs! They’re super easy and fast to make, healthier with all natural sweeteners, and portable to take with you!

Chocolate fat bombs are the most common – and frankly, overdone. I wanted something different. Something I’ve been missing since going vegan. And even though these are missing the cream cheese icing, these are really yummy!

INGREDIENTS

  • 1 cup Old fashioned (rolled) oats
  • 1/2 cup almond flour
  • 1/3 cup unsweetened desiccated coconut (and extra for decorating)
  • 1/4 cup Pecan nuts
  • 1/2 cup Grated Carrots packed
  • 4 tablespoon tahini paste (sunflower seed butter) or smooth almond butter
  • 1 cup medjool dates soaked in hot water, drained
  • 2 tablespoon unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon

INSTRUCTIONS

  1. In a food processor add all the ingredients except the extra coconut for decoration.
  2. Process until it comes together and form a ball. You may have to stop the food processor each 30-45 seconds to scrape down the side of the bowl with a spatula. Process again until it forms a consistent raw cake batter. It should not take more than 2 or 3 minutes.
  3. Using your hands take a small portion of batter and roll between your hands. Each ball should only be “two bite” size or even just a single bite.
  4. Place each ball onto a tray covered with parchment paper.
  5. Decorate. Place extra coconut in a low sided dish or plate and take each ball and roll to coat all sides. I do this as I go and roll a second time to ensure extra coconut sticks.
  6. You can enjoy the balls straight away or refrigerate the balls for 1 hour to harden a little bit.
  7. Store for up to 2 weeks in an airtight container in the fridge.

NOTE** If you soak the dates overnight, the batter might be a little moist. They will harden once they are in the fridge or you can stir in 1-2 Tbsp chia seeds after the batter is processed before rolling.

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