Nothing says LOVE like homemade sweets & treats!

We are sharing some of our famous guiltless treats with you today - Including our new favorite recipe for No-Bake Carrot Cake Bites!

These carrot cake bites pack in all the traditional carrot cake flavors, and are a wonderful sweet fix to enjoy in just 1-2 bites! They’re naturally sweetened with dates and coconut, are rich in healthy fats, and flavored with health-promoting spices like ginger and cinnamon

They're elegant enough for special occasions like Mother's Day, especially when you dip them in our vegan cream cheese frosting.....Yum!

Happy early Mother’s Day to all the moms, mamas-to-be and beautiful mother figures out there continuing your superhero journey - We think every one of you is amazing!

No-Bake Carrot Cake Bites

Ingredients
3/4 cup peeled and finely shredded carrot (1-2 carrots)
1 cup packed pitted medjool dates
1 3/4 cups raw walnuts (cashews or almonds also work)
2 tsp vanilla extract
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch ground nutmeg
4-6 Tbsp coconut flour (or sub almond flour)
1/4 cup raisins (optional)

FOR TOPPING (optional)
1/2 cup unsweetened shredded coconut flakes

FOR FROSTING (optional)

1/2 cup coconut cream or full-fat coconut milk
1 1/4 cup raw cashews

2 Tbsp lemon juice
3 Tbsp maple syrup
1 tsp vanilla extract

Instructions:

To make the frosting, soak the cashews in hot water for 30 minutes – 1 hour. Then rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth scraping side as needed. Cover and refrigerate to chill.

Next, Using the grater attachment on your food processor (or a box grater), grate the carrots and set aside.

To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.

To the food processor, add walnuts, vanilla, salt, and spices. Blend until a mealy texture is achieved — about 15 seconds. Then add the dates and shredded carrot back in, and pulse until a loose dough forms and the carrots are just incorporated.

Add coconut flour 2 Tbsp at a time and pulse to combine. Once well combined, add raisins (optional) and stir by hand to combine.

Scoop out 2-Tablespoons full and roll into balls with hands, and place onto a parchment-lined baking sheet or serving platter.

Roll the balls in finely shredded coconut or add a dollop of the frosting, (we do 1/2 sprinkled in coconut and 1/2 frosted) and enjoy immediately or refrigerate to chill.