16 Apr Mini Raw Vegan Carrot Cake Bites
These Mini raw carrot cake bites with cashew coconut cream frosting are magical. They are so fudgy, sweet and coconut-y. The perfect healthy dessert or snack, especially this time of the year when Easter is right around the corner. These raw carrot cake bites are also vegan, paleo, gluten free, and super easy to make.
I have accepted the fact that I am going to turn orange from all the carrots I eat this Easter season. And my puppy probably will too, from all the leftover carrots I feed her.
I make raw dessert/snacks all the time. They are my freezer staple.
Raw energy bites, bliss balls are the most perfect morning pre-workout snacks, quick afternoon pick-me-ups or a night cap desserts.
Since Easter is right around the corner, girl is feeling festive! I combined my usual raw dessert technique and my paleo carrot cake flavor into these mini raw carrot cake bites!
Why do I love Raw Carrot Cake Bites
These carrot cake bites are packed with flavors, health benefits and super easy to make. No baking required!
A Healthy Dessert and Snack Option
These raw carrot cake bites are healthy and suitable for many dietary restrictions. They are vegan, paleo, gluten free and refined sugar free. Yet, not flavor free.
Super Easy to make
Raw Carrot Cake bites can be Enjoyed any time
This is truly a guilt free dessert/snack. It is sweetened by dates, made by nuts and carrots.
I love enjoying these carrot cake bites as dessert (they truly taste like ice cream bars) or a pre-work snack.
How to Make Raw Carrot Cake Bites
I love making raw dessert and snacks because they are so easy. And these raw carrot cake bites are no exception.
The basic ingredients needed in raw desserts
Sweetener – my favorites are dates, maple syrup and honey (all paleo)
Nuts Seeds – The base of most of my raw desserts
Fruit and/or veggies
Mix ins such as cacao powder, coconut, etc.
Spices – here carrot cake spices
Tools need to make raw desserts
All you need is a food processor to pulse all the ingredients in. And for this vegan carrot cake bites recipe, you will also need some muffin cups and/or muffin pan.
Ingredients needed for Raw Carrot Cake recipe
Base: Walnuts and cashews
Sweetener: Medjool Dates
Mix-ins: Shredded coconut, carrot cake spices.
“Cheesecake” Frosting for Vegan Carrot Cake Bites
I also made a cashew coconut cream frosting to top off these carrot cake bites. They literally taste like cheesecake.
All you need is raw cashew or cashew butter, coconut cream and maple syrup (optional).
Tips for Serving and Storing these Carrot Cake bites
Keep the finished raw carrot cake bites in muffin cups in the freezer for at least an hour before taking the muffin pan out.
Once you pull the carrot cake bites out of the muffin pan, place them in a container or tray. Preferably not stacking on top of each other to prevent them from sticking to each other.
After freezing for a couple hours, you could stack them or however you want to store them in the freezer to save space.
Serve within 5– 10 minutes once you take these carrot cake bites out of the freezer because the raw carrot cake bites will soften quickly in room temperature.
Serve with some more shredded carrots and chopped walnuts.
Don’t they taste like ICE CREAM BARS??
Now scroll down to check out the full recipe and directions. I’m sure you will love these mini raw carrot cake bites. They are are the most perfect healthy dessert for Easter or any time. Not only they are vegan, paleo, gluten free, but also easy to whip up in under 20 minutes.
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