Our easy vegan no-bake carrot cake energy bites are made with minimal whole food ingredients, have the flavor and texture of carrot cake, and are the perfect on the go snack. Enjoy them for breakfast with our Maple Pecan Latte, a Starbuck’s copycat recipe.
This recipe was published on March 31, 2015 and updated March 16, 2021.
Whether you call them truffles, balls, or bites, this delicious and healthy snack is the perfect treat for breakfast, pre or post workout, or when you’re looking for a healthier dessert.
They’re vegan (duh), gluten-free, oil-free, refined sugar-free, and packed with protein and nutrients that will give you energy.
Serve them with one of our healthy smoothies for a complete breakfast.
- Vegan Pumpkin Pie Smoothie
- Healthy Vegan Gingerbread Cookie Smoothie
- Dairy-Free Cherry Pie Smoothie
- Orange Sweet Potato Smoothie
Ingredients and substitutions
FRESH CARROTS – We attached the grater attachment to our food processor to grate the carrots. You can also use a box grater.
If you don’t eat carrots, raw sweet potatoes make a great substitution.
ROLLED OATS – To make these gluten-free, we suggest using Bob’s Red Mill certified gluten-free oats.
You can also use quinoa flakes as a substitution.
RAW ALMONDS – You’ll want to be sure that the almonds are not salted if you use roasted almonds.
You can use pecans, cashews, hazelnuts, or walnuts, too. If you’re allergic to nuts, use unsalted sunflower seeds.
SHELLED HEMP SEEDS – Hemp seeds add protein, amino acids, and texture to these cute little bites.
Substitute with chia seeds or ground flax seed.
FINELY SHREDDED COCONUT – We like a little coconut in our carrot cake, if you’re not a fan, feel free to leave it out.
MEDJOOL DATES – Dates are a natural sweetener, and they help to bind the energy bites.
We’re not big on super sweet foods, but if you like a sweeter bite, then add a few extra dates.
Substitute with regular dates or raisins if dates aren’t your thing.
WARMING SPICES – Warm spices, such as cinnamon, nutmeg, and ginger are key to a good carrot cake. If you don’t have these, a pumpkin pie spice blend will work, too.
FLAX SEED – This is used as a binder and for added protein and omegas.
How to make them
Use the grater attachment on your food processor and shred the carrots.
If you don’t have a food processor, a box grater will work to shred the carrots and a high-powered blender to grind the ingredients into the batter.
Remove the grater attachment from your food processor and put the blade back in.
Grind the carrots, oats, coconut flakes, and the remaining ingredients until it begins to turn into a solid ball and the dough sticks together.
Spoon out dough and roll it into a ball. You can make them as large or as small as you like.
We suggest making them bite size.
Roll the balls in the shredded coconut to cover.
How to store them
Store them covered in the refrigerator for up to 4 days. Use parchment paper between the bites to layer them.
Freeze them in an air-tight container for up to 3 months. Thaw in the refrigerator.
More vegan energy bites you’ll love
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Easy Vegan No Bake Carrot Cake Energy Bites
- food processor
- 1 ½ cups grated carrots – approximately 3 medium carrots
- 1/2 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce" class="wprm-recipe-ingredient-link">rolled oats for gliuten-free see note
- 3/4 cup finely shredded coconut. divided
- 1/3 cup raw almonds
- 2 tbsp shelled hemp seeds
- 2 tbsp ground flax seed
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 teaspoon of finely ground sea salt
- 4 medjool dates pits removed, feel free to add more if you like a sweeter bite.
- 1/8 tsp salt
- Put 1/4 cup of the coconut in a shallow bowl and set aside.
- Use the grater attachment and shred the carrots in the food processor. If you don’t have a food processor, use a box grater and a high-powered blender to make the dough for the bites.
- Add the ½ cup rolled oats, ½ cup shredded coconut, 1/3 cup raw almonds, 2 tbsp shelled hemp hearts, 2 tbsp ground flax seed, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp salt, and 4 pitted dates to the food processor and process until it becomes a sticky mostly solid dough. Scoop out a tablespoon (you can make these as small or as big as you like) of the batter and roll into a ball. Roll in the reserved coconut.
- Keep refrigerated in an air-tight container for up to 4 days or freeze in a freezer safe container for up to 3 months.