Vegan No Bake Protein Carrot Cake Bites are exactly what you’re going to need in your fridge or freezer this spring!
think vegan carrot cake cookies, but without the hassle of having to bake them.
also, these little spring gems are PACKED with protein, yay!
another amazing aspect of Vegan No Bake Protein Carrot Cake Bites is that there is can be no added sugar in these depending on the protein powder used.
the protein powder i used is Truvani Vanilla Chai, and there’s plenty of spice in that, but if you’re using plain vanilla, you can add a dash of nutmeg and cloves if you would like!
we like to store some of Vegan No Bake Protein Carrot Cake Bites in the fridge and the rest in the freezer!
since there are fresh carrots in the bites, it’s important to store them in either of the aforementioned.
also, if you want to make Vegan No Bake Protein Carrot Cake Bites festive, then shape them into eggs like i did!
they’re super cute for easter and just spring time in general.
any carrot cake needs some raisins and walnuts, so i used some in the dough and mixed more in afterwards.
the glaze is super simple as it’s just ONE ingredient-coconut butter.
you can make any kind of glaze you want but coconut butter is easy, delicious and really healthy.
frosting would be another option as you could make the dough into no bake bars, let it set and then frost them.
if that’s what you choose to do, just line an 8 x 8 baking sheet with parchment paper and place in the freezer for an hour or so before you add the glaze!
here’s everything you need to make Vegan No Bake Protein Carrot Cake Bites
if you love my Vegan No Bake Protein Carrot Cake Bites, then check out these other recipes from the blog!
are you going to make my Vegan No Bake Protein Carrot Cake Bites?!
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Vegan No Bake Protein Carrot Cake BitesCourse: Bites, Desserts, No Bake
1 cup grated carrots
1 cup rolled oats
2 scoops vanilla protein powder
1/2 cup runny almond butter
1 cup chopped walnuts
1 large ripe banana
1 cup medjool dates
2 tsp cinamon
1/4 tsp nutmeg
dash of ground cloves
- add ins
more walnuts if wanted
1/2 cup raisins
- melted coconut butter for glaze
- add all ingredients but the add ins and coconut butter to a food processor and blend until a thick and smooth dough forms. fold in the extra walnuts and raisins.
- shape the dough into eggs and place in the freezer for 1 hour.
- melt coconut butter, completely coat the “eggs” and place back in the freezer for 30 minutes.
- store in the fridge or freezer in an airtight container and enjoy!