Who doesn’t need all the comforting flavors of carrot cake wrapped up into a healthy snack!?! It’s clearly no secret around here that we love energy bites. They’re so easy to make, and they’re absolutely invaluable for keeping me on track for healthy eating.
It seems like more often than not I’m in need of a quick snack, and these fit the bill perfectly. They also keep well in the freezer for a month. So it’s easy to make a big batch every few weeks, and have healthy snacks available all month long.
Making your own energy bites might seem like one of those projects along the lines of making your own bread. But I promise you that energy bites are a gazillion times easier, and much faster to make. They also taste much better than store bought, and cost less than half to make your own.
For the pineapple flavor in these carrot cake bites, I used an unsweetened dried pineapple which is tough and leathery. So you’re going to want to soak if first before processing it together with the rest of the ingredients.
Once you have the texture you like for energy bites, you can shape them however you’d desire. Sometimes I do bars, but lately I’ve been really into rolling them into bites. From there, a quick roll in shredded coconut makes them pretty, and provides some extra flavor as well.
I hope you enjoy these, and if you’re looking for more energy bite inspiration, I’ve definitely got you covered!
- Molasses Ginger Cookie Energy Bites
- Chocolate Chip Energy Bars
- Lemon Meringue Pie Energy Bars
- Snickerdoodle Energy Bars
- Pumpkin Pie Energy Bars
- Peanut Butter Cookie Energy Bars
- 1 1/2 cup grated carrots, 3 carrots, 8 ounces
- 2 cups walnuts, 7 ounces, see notes
- 1 cup almonds, 5 ounces
- 1/4 cup hemp seeds
- 12 medjool dates, 10 ounces, pitted and quartered
- 1 cup fine shred unsweetened coconut, 3 ounces
- 1/4 Teaspoon ground ginger
- 1/4 Teaspoon ground nutmeg
- 2 Teaspoons ground cinnamon
- 1/2 Teaspoon sea salt
- 4 ounces (10 rings) unsweetened dried pineapple, soaked 30 minutes in 1 1/2 cups hot water
- 1 Tablespoon vanilla extract
- Extra shredded coconut for rolling
- Preheat the oven to 400ºF and line a baking sheet with parchment paper. Spread the grated carrots evenly on the pan, and roast for 15 minutes, or until softened and caramelizing on the edges. Cooking the carrots briefly really makes these taste more like carrot cake rather than adding raw carrots. Allow the carrots to cool, and proceed with the rest of the recipe.
- Place the walnuts, almonds, hemp seeds, dates, coconut, ginger, nutmeg, cinnamon, and sea salt into a 12-cup food processor. Pulse until the dates have been blended in, and only small pieces of the nuts remain.
- Drain the soaked pineapple, and roughly chop it. Add the pineapple, vanilla extract, and cooled cooked carrots to the food processor and process until the pineapple is blended in, and the mixture is like a thick cookie dough.
- Form the energy bites as desired. I roll mine into 2 tablespoon/1 ounce energy bites and roll them in additional shredded coconut.
All the nuts in this recipe are un-toasted.