Vegan Carrot Cake Energy Bites

The fastest way to my heart on Valentine’s Day (or pretty much any day) is with chocolate and flowers carrot cake and cream cheese.

For the most part, I think it’s pretty common for people’s preferences to go through phases whether it’s with fashion, music, or food. But, my loyalty to carrot cake is unwavering.

My closest friends and family all know that it’s my favorite dessert; they know my favorite recipe for making it at home, which restaurant I think serves the best slice, and that for me, the cream cheese frosting can literally make or break it.  

But, I usually reserve carrot cake for only special events. I like to have slice on my birthday and Valentine’s Day; I don’t want carrot cake to lose its special spark.

But, when I started whipping up a batch of these Dark Chocolate Date Bons Bons the other day, the thought came to me that I could satisfy my unwavering love of carrot cake more often without all that added sugar and butter.

Don’t get me wrong, I’ll still happily enjoy a slice of carrot cake now and then, but these are such a nice treat to have on an otherwise ordinary Wednesday simply because I feel like it.

Vegan Carrot Cake Energy Bites

Loaded with the goodness of whole grains, fiber, omega 3s, these little bites are a dessert-worthy way to do your body so much good.

Makes 12 bites

Ingredients:

1 medium carrot, shredded (about 1 cup)

1 cup oats

¼ cup hempseeds

4 Medjool pitted dates,  chopped and soaked in water*

1/3 cup walnuts

1/3 cup unsweetened flaked coconut

2 tablespoons maple syrup

½ teaspoon ginger

½ teaspoon nutmeg

1 teaspoon cinnamon

2 teaspoons vanilla

*If your dates are somewhat firm, you may need to soak them in water for about 10 minutes to rehydrate them. After the 10 minutes is up, discard the excess water.

Directions:

1.     Combine all ingredients in a food processer and pulse until ingredients are combined.

2.     Form the dough in 12 golf-ball sized balls and refrigerate for at least one hour before eating.

3.     Store the rest in an airtight container in the fridge.