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No-Bake Carrot Cake Bites
Raw vegan carrot cake bites with date almond crust, spiced carrot cake, and toasted coconut almond cream cheese frosting
Servings Prep Time
8servings 20minutes
Passive Time
60minutes
Servings Prep Time
8servings 20minutes
Passive Time
60minutes
Ingredients
Crust ingredients
Cake ingredients
Frosting ingredients
Instructions
  1. make crust: in a small food processor, pulse almonds to a fine meal, then add dates and a pinch of sea salt and blend to make sticky crust
  2. press crust into a small parchment lined dish (the one I use has dimensions approximately 6”x4”); place another piece of parchment on top of crust and flatten with the side of a glass or jar; remove top layer of parchment and freeze 20 minutes to firm
  3. make cake: in same food processor, purée cake ingredients, then add to crust and return to freezer for another 20-30 minutes to firm
  4. make frosting: using a small whisk, hand whip cream cheese and maple syrup
  5. to serve, remove cake from freezer and remove from dish; bring cake to room temperature, top with frosting, toasted coconut and cut into 8 small pieces to serve
Recipe Notes

Recipe makes 8 small carrot cake bites

Store in refrigerator for up to 5-7 days. Cake is best enjoyed at room temp but can also be enjoyed chilled

Original recipe created by Jerran Boyer
www.healthnutchefs.com