Carrot Cake Energy Bites
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- Serves: Makes 20 bites
- Preparation: 5
- Passive: 30
- Ready: 35
A wholesome, naturally sweet snack inspired by classic carrot cake – ideal for lunchboxes, mid-afternoon pick-me-ups or post-workout fuel.
Ingredients
- 8 medjool dates
- 2 carrots
- 115 g (1 cup) walnuts
- 125 g (1½ cups) oats
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ginger powder
- 1 teaspoon vanilla extract
- ½ cup chopped or blended walnuts or pistachios
Method
In a food processor, blend all the ingredients, apart from the chopped nuts, for around 30 seconds. If the mixture seems too dry, add 1 tablespoon of plant milk and pulse in the food processor until it comes together.
Line a dish or tin with parchment paper, add the carrot mix and press down with a spatula or the back of a spoon.
Sprinkle the chopped nuts on top of the flattened carrot mixture and refrigerate to set for around 30 minutes.
Remove from the fridge and cut into bite-sized pieces. Keep these refrigerated for up to 5 days in an airtight container.
Additional notes
Recipe and video created for Meat Free Monday by Millie Barker
