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Carrot Cake Bites

carrot cake bites from above

These Carrot Cake Bites are hands-down one of my favourite treats at the moment. They’re the right amount of sweet, chunky, nutty and very carrot-y. To be honest I wasn’t too sure if I should call them bites, balls, pralines, truffles… They’re kind of a mix of everything in one way or the other but most importantly, they’re delicious.

The ingredients are super simple and it turns out that these carrot cake bites are accidentally gluten free too. I find it’s always super handy to have delicious, easy, gluten free (and obviously vegan) recipes on hand, especially when throwing a party.

Of course, these bites would look phenomenal at your Easter party, but I’d happily eat them all year round.

If you like making bliss balls and truffles, then you might also enjoy these recipes:

I hope you enjoy making this recipe – please let me know how you go! I always love seeing your creations on Instagram, so don’t forget to tag me @nothangryanymore.

Annick x

carrot cake bites from above

Carrot Cake Bites

Annick
Delicious vegan and gluten free dessert bites, perfect for parties or as a cheeky snack.
5 from 3 votes
Prep Time 20 mins
Resting Time 1 hr
Course Dessert, Snack
Servings 16 bites
Calories

Equipment

  • Food Processor*
  • Oven

Ingredients
  

Carrot Cake Bites

  • 150 g pecans
  • 75 g blanched hazelnuts
  • 120 g dates, pitted
  • 200 g carrot, finely grated
  • 15 g coconut oil
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • 1/16 tsp salt
  • 1/4 tsp vanilla bean paste

Decoration

  • 100 g white vegan chocolate**
  • 30 g tahini
  • 20 g icing sugar
  • 1 very small pinch of salt
  • 1 tbsp dried edible flowers

Instructions
 

Carrot Cake Bites

  • Preheat the oven to 180°C. Once hot, toast the pecans and hazelnuts for 10 minutes at 180°C fan.
  • Add the dates, finely grated carrot, coconut oil, ground cinnamon, ground cardamom, salt and vanilla bean paste to a food processor.
  • Once the nuts have cooled slightly, add all the pecans und most of the hazelnuts (leave about 20 aside) to the food processor.
  • Pulse the food processor until everything is well combined and a sticky mixture forms.
  • Take out about 1 tbsp of mixture and flatted in slightly in your hands. Add the hazelnut into the middle and roll the mixture into a small ball.
  • Once all the mixture has been rolled into carrot cake bites, place them into the freezer for 60 minutes before decorating.

Decorations

  • Melt the white chocolate in a small bowl on a double boiler or in the microwave.
  • Stir in the tahini and small pinch of salt. Sift the icing sugar into the bowl and mix until combined.
  • Add the melted chocolate mix into a small zip-lock bag and cut a small piece off the end.
  • Drizzle the chocolate over the carrot cake bites and decorate with dried edible flowers.
  • Once the chocolate hardened on top of the bites (takes a few minutes), the bites can be eaten immediately or stored in the fridge for up to 5 days.

Notes

* I have the Breville Kitchen Wizz 11 Food Processor. I’ve used mine for the past 4 years and have never had any issues with it.
**I use Sweet Williams White Chocolate Baking Buttons
 
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Keyword carrot cake, carrots, dessert, hazelnuts, pecans
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