Coconut and Carrot Cake Energy Bites

I work best in the early morning, and by the afternoon, I’m usually ready for a nap. When a nap is not in order, a healthy and energizing snack will usually do the trick. Like these easy to make carrot cake energy bites.
I have lots of different snack foods available for this purpose, some homemade, and some store-bought (hello, mini Lara Bars!) My favorites are bites like these — raw, tasty, and nutritious. Bonus, they freeze well, and require no thawing to eat out of the freezer, so I can make a big batch and grab one (or two) when I need a pick me up. Who am I kidding? Definitely two.
You can adjust these to your taste pretty easily. I used walnut butter and white chocolate chips for an authentic carrot cake flavor, but almond butter and raisins would work just as well. Honey is fine instead of maple syrup. And I used baby carrots because I always have them on hand, and you don’t need to peel them. I considered melting the white chocolate and dipping them, but adding the chips right in makes it easier to freeze without a mess.
These are great to have on hand on a busy day or as a dessert if you just want a bite, but also want that bite to be healthy. Or, sometimes, I pop one of these in the blender with some vanilla protein powder and almond milk for a different version of my favorite protein shake.
Coconut and Carrot Cake Energy Bites
 
Author:
Serves: 2 dozen
Prep time:
Total time:
 
Easy, bite sized treats that will work as a pick me up any time of the day.
Ingredients
  • 2 cups coconut flakes
  • 2 cups rolled oats
  • 10 baby carrots
  • ½ cup walnut butter
  • ½ cup maple syrup
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup white chocolate chips or raisins
Instructions
  1. Put the coconut and oats in a food processor. Pulse until finely ground. Add the carrots, walnut butter and maple syrup and pulse until carrots are chopped and combined, and you have a sticky mixture. Add the remaining ingredients and continue pulsing until everything is mixed and dough like.
  2. Line a baking sheet with parchment paper. Scoop the mixture into equal sized balls (a cookie scoop works well for this) and refrigerate until firm. Store the balls in the fridge or freezer.

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