Carrot Cake Bites

Welcome to April!

We made it through the Winter! I am so excited for the warmer weather, green grass, flowers and all things Spring! I don’t know about you but after one of the coldest Winter’s we have ever had… I feel such an increase in my energy levels. I almost wonder how I stayed awake at all these past few months!

Now that the weather is warming up it’s easy to start thinking about farmer’s markets and growing your own produce!

I am a seasonal eater and what I mean by that is two things:

1. I try to shop for foods that are in season depending on the time of year. If you want to learn more about how to do this check out this ebook I created with some of my blogging friends. I also have two exclusive recipes in that book that you will want, one for Spring and one for the holidays!
2. I love creating and enjoying recipes that are tied to the seasonal holidays.

So of course I had to come up with something carrot themed for all the bunny lovers out there! I played around with the ingredients for these carrot cake bites a few times before getting it right. In the end I ended up taking out the apple sauce to yield a slightly cakier texture.  The best part is that these require no baking!

If you are like me and you love carrot cake, then you are going to want to have these little no bake bites on hand for snacking this Easter! These are the perfect treat and are so easy to make!

I hope you enjoy these and if you celebrate, Happy Easter!

XO Meagen Ashley

5 from 3 votes

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Carrot Cake Bites (Paleo, AIP)

All the flavor of carrot cake in a bite size!

Course Dessert, Snacks

Cuisine American

Keyword aip carrot cake, carrot cake bites, paleo carrot cake, carrot cake, carrot cake bites gluten free

Servings 12 bites

Ingredients

• 2/3 cup tiger nut flour sifted
• 1/3 cup coconut flour sifted
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1 scoop collagen 2 Tbsp
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract, alcohol free
• 3 Tbsp maple syrup
• 1/2 cup finely shredded carrots
• 1/3 cup unsweetened finely shredded coconut
• 1/4 cup unsweeetened finely shredded coconut, pulsed for rolling

Instructions

1. Combine the flours, cinnamon, ginger and collagen together in a large bowl.

2. Stir in the oil, maple syrup and vanilla.

3. Fold in the carrots and coconut. 

4. Pulse the remaining 1/4 cup of shredded coconut a few times in a food processor and place on a flat plate for rolling.

5. Roll the batter into bite sized balls with your hands and then roll them in the pulsed shredded coconut to coat.

6. Place the bites on a lined flat baking sheet and put in the refrigerate for 1-2 hours before eating.

7. Store in a glass container in the fridge for 1 week or in the freezer for up to 3 months.