Crispy Carrot Cake Bites
These no-bake carrot cake bites are crispy, chewy, warmly spiced, and coated in a dreamy layer of vegan white chocolate. Made with just a handful of ingredients, they’re the perfect freezer-friendly snack or dessert that’s naturally sweetened and packed with flavor.
My Notes:
Servings: balls (depending on how big or small you make them)
Ingredients
- 8 rice cakes (plain, unsalted)
- 1/2 cup(s) walnuts
- 1 medium carrot peeled and roughly chopped
- 6 medjool dates dates
- 1 teaspoon(s) cinnamon
- ½ teaspoon(s) ground cardamom
- ½ teaspoon(s) ground ginger
- 1/4 teaspoon(s) salt
- 1/2 cup(s) vegan white chocolate chips
Instructions
- Make the mixture: In a food processor, add the rice cakes, walnuts, chopped carrot, dates, cinnamon, cardamom, ginger, and salt (if using). Pulse until a sticky dough forms. The texture should hold together when pressed between your fingers. If it feels too dry or crumbly, add an extra date or a teaspoon of warm water and pulse again.
- Shape into bites: Scoop out tablespoon-sized portions and roll into balls. You should get around 16 bites.
- Freeze: Place the bites on a parchment-lined plate or tray and freeze for 15 minutes to firm up
- Melt the chocolate: Add the white chocolate to a microwave-safe bowl. Microwave in 15 to 20 second intervals, stirring between each, until smooth and fully melted. Be careful not to overheat.
- Coat with white chocolate: Dip each chilled bite halfway (or fully!) into the melted white chocolate. Return to the tray and let set at room temperature or pop back in the fridge/freezer for faster setting. Optionally, sprinkle with chopped walnuts, dark chocolate shavings, or shredded coconut before the chocolate sets.
- Enjoy or store: Once the chocolate is set, enjoy immediately or store in an airtight container in the fridge for up to 7 days, or freeze for up to 2 months.
Notes
Walnuts → Use pecans, almonds, or sunflower seeds (nut-free option).
Vegan white chocolate → Sub with dark chocolate, or skip entirely for a lower sugar version.
Rice cakes → Use puffed rice cereal (about 2 ½ cups), but note the texture will be a bit softer.
Nutrition
Serving: 1 ball (recipe makes 16 balls) | Calories: 98kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 121mg | Fiber: 1g | Sugar: 10g | Vitamin A: 653IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 0.3mg
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