Glazed Carrot Cake Energy Bites

Posted on by llbalanced
Glazed Carrot Cake Energy Bites
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    [ID] => 7497
    [post_author] => 2
    [post_date] => 2016-10-18 06:54:17
    [post_date_gmt] => 2016-10-18 12:54:17
    [post_content] => 
    [post_title] => Glazed Carrot Cake Energy Bites
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    [post_modified] => 2019-08-01 15:59:26
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10.18

So, here's the thing. There are a LOT of "raw" or "no-bake" Carrot Cake Ball/Bite/Truffle recipes in the health-food sphere (pun intended).

But to be totally honest, they never appealed to me, because I don't love the texture and flavor of raw grated carrot. Carrots can marry beautifully with other sweet flavors, but I personally need my carrots softened and caramelized just a bit.

So I made the kind of Carrot Cake Bite that I want to eat! Taking the time to roast the carrots briefly with cinnamon and maple syrup adds depth of flavor, as well as a much nicer texture. Heat + veggies = game changer. And then my almond butter-based glaze completely takes them to another level!

carrot-cake-bites-2-0-3-1-of-1

I actually created this recipe for a Healthy Halloween Treats Class, as an alternative to junky candy. For my class, I'll make the dough, then let the kiddos roll their own bites and top with glaze. I don't expect them to turn their noses up at Reese's Cups because they've had my Carrot Cake Bites, but hopefully they'll cultivate an appreciation for the taste of whole-foods, natural sugars.

I love having these bites around, because they fit the bill in so many scenarios: as a pre- or post-workout snack, to tide me over between meals, or...sometimes I'll flatten them into disks and put a layer of almond butter between for breakfast when I'm in a rush (seriously...legit!).

If you've been dubious about a healthy carrot cake "bite" like me, please give these a try! And if you do, tag me on social media so I can see your pics :). @lauraleabalanced (instagram).

 

 

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TOTAL TIME :30mins30mins
16bites
INGREDIENTS
  • BITES
  • 1 cup raw walnuts
  • 1 packed cup grated carrot (approx 1 medium)
  • 4 teaspoons maple syrup
  • 2 teaspoons cinnamon
  • 1 cup rolled oats
  • 1/2 cup coconut flakes
  • 1 packed cup medjool dates (approx 10)
  • 1/4 teaspoon ground ginger
  • pinch ground nutmeg
  • 1/4 teaspoon sea salt
  • GLAZE
  • 2 tablespoons runny almond butter
  • 2 tablespoons melted coconut oil
  • 1 tablespoon cconut flour
  • 1 tablespoon maple syrup
DIRECTIONS
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Add walnuts to one side of the baking sheet. Do not overlap.
  2. In a small bowl, combine carrots, 1 teaspoon maple syrup and 1/2 teaspoon cinnamon. Toss to coat, then spread carrots in a thin layer on the empty half of the baking sheet. Roast carrots and walnuts for 12 minutes, then allow to cool 10 minutes.
  3. While carrots and walnuts are roasting, combine oats, coconut flakes, dates, remaining 3 teaspoons maple syrup, remaining 1 1/2 teaspoons cinnamon, ginger, nutmeg and sea salt in a food processor. Process until mixture forms a chunky crumble.
  4. When cooled, add carrots and walnuts to food processor. Place a fresh piece of parchment on baking sheet. Process until mixture forms a sticky dough—you should be able to pinch dough and it will stick. If dough isn't sticking, add a few more pitted dates and pulse to incorporate.
  5. Turn dough out onto a baking sheet and press into a large ball. Roll 2 tablespoons dough per bite and place side by side. Freeze bites while you make Glaze.
  6. Make Glaze by whisking all ingredients together in a small bowl. If isn't runny, microwave for 20 seconds or so until it is. Pull bites out of freezer, roll each in Glaze and return to baking sheet. Place bites back in the freezer for 20 minutes before enjoying. Place leftover bites in a tightly sealed container and keep refrigerated.
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