These Spicy Carrot Cake Snack Bites With Icing are delectable and healthy. They have a satisfying and hearty flavor with a balanced, natural sweetness. Keep them on hand in the refrigerator for daytime snacks, bedtime snacks, and to take along with you on the go.
Any kind of treat ball or snack bite is always popular at my house. I have made various sorts and they always satisfy because of the seeds, nuts, dates, and or raisins that they inevitably contain. These types of ingredients go much further to getting us to the next meal. The combination of healthy fat, protein, and carbohydrates fuel our bodies and satiate appetites.
Why You Should Try Carrot Cake Snack Bites!
I have packed this recipe full of healthy ingredients, so these are a smart choice as a snack for children and adults alike. Raisins have been added for sweetness. Therefore, there are no refined sugars. There is no denying the need for healthy fats and raw vegetables, which these snack bites contain in abundance.
Consequently, having a large ratio of seeds and seed butter, the protein level is high, as well.
- Raw carrots contain vitamins and fiber. These snack bites have a hefty amount of carrots. Chopping them in the food processor is key. They do not take as much effort to chew. So, it is easier to eat more carrots at once!
- Dry coconut flakes, pumpkin seeds, sesame seeds, sunflower butter, cacao butter, and coconut oil all contain healthy fats.
- Pumpkin seeds are beneficial to eat before bed. They contain tryptophan and magnesium, and are a sleep-improving snack.
- Cacao butter is an amazing superfood that raises dopamine and serotonin in our brains to lift our mood.
- Cinnamon helps with blood sugar stabilization. Ginger helps increase circulation and general immune health. Cloves is anti-inflammatory, and nutmeg is anti-aging.
Ingredients For The Carrot Cake Snack Bites:
1 C. carrots- preferably organic- cut roughly into chunks
1/2 C. unsweetened dry coconut flakes
1 C. roasted pumpkin seeds
1/2 C. roasted sesame seeds
1 C. granola
1/2 C. sunflower butter
1 C. raisins- preferably organic
2 tsp. cinnamon powder
1/4 tsp. nutmeg powder
1/4 tsp. cloves
1 tsp. ginger powder
1/4 tsp. salt
Ingredients For The Icing:
1/4 C. cacao butter- I like this brand.
1/4 C. coconut oil
1 tsp. vanilla extract
1/8 tsp. pure stevia powder
1/4 tsp. salt
Making The Snack Bites:
Initially, I gathered the Ingredients For The Carrot Cake Bites, measured them out, and put them into the food processor.
Secondly, I pulsed the food processor several times to roughly chop everything together. Next, I ran it on high for 2-3 minutes, until the ingredients were clumping together. This chopped the carrots into pea-sized pieces.
My next step was to measure out the dough into tablespoon-sized amounts. Furthermore, using my hands, I rolled the dough into balls and placed them onto parchment paper on a baking pan.
They went into the freezer for about 20 minutes, until they were cold and set.
Icing The Carrot Cake Snack Bites
While the Carrot Cake Snack Bites were in the freezer, I mixed together the icing ingredients. I placed the cacao butter, coconut oil, salt, and stevia powder into a small saucepan and heated the contents until they were melted. Following that, I removed the pan from the stovetop, and added the vanilla extract. Next, I gave all the ingredients a good stir.
The icing would be too shallow, for dipping, in the saucepan.
With this in mind, I poured the icing into a small cup.
Next, I dipped the cold snack bites, one at a time, into the melted icing ingredients.
Then I placed the snack bites onto the parchment paper again, and placed back into the freezer.
I ended up with extra icing mixture, and I didn’t want to waste it. Therefore, I poured the remainder onto a plate that was covered with parchment paper. So, I sprinkled it with raisins and placed the plate into the freezer. This was similar to my cacao bark, which is linked below!
Another way to use it up would be to keep it warm and refreeze the snack bites. You could dip them again with subsequent layers for more of an icing layer!
Once the icing was chilled, and the Carrot Cake Snack Bites had a “shell” on them, I packed them into a container. Finally, I covered the dish with plastic wrap and stored the bites in the refrigerator.
- If you want to take these with you when you leave the house, I recommend putting an ice pack with them. The icing will soften if it warms up.
- Two Tbsp. of honey could be substituted for the stevia. Just add it at the end with the vanilla and stir after every couple snack bites are dipped. Honey can sink to the bottom of the icing and cause the snack bites to be sticky, if you don’t stir it occasionally.
- 1 C. carrots
- 1/2 C. coconut flakes
- 1 C. pumpkin seeds
- 1/2 C. sesame seeds
- 1 C. granola
- 1/2 cup sunflower butter
- 1 C. raisins
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1 tsp. ginger
- 1/4 tsp. salt
- 1/4 C. cacao butter
- 1/4 C. coconut oil
- 1/8 tsp. stevia powder
- 1 tsp. vanilla
- 1/4 tsp. salt
- Measure out first twelve ingredients into a food processor.
- Pulse several times and then run on high for 2-3 minutes, the mixture should be clumping together. The carrots should be pea-sized pieces.
- Using a tablespoon, scoop out the mixture and roll it it into balls. Place them on a baking pan or large tray covered in parchment paper.
- Put the snack bites into the freezer for 20 minutes.
- In a saucepan, melt together on a low temperature, the cacao butter, coconut oil, salt, and stevia.
- When the icing ingredients are melted and the snack bites are cold, stir in the vanilla and pour into a small cup or bowl.
- Remove snack bites from freezer, dip into melted icing ingredients one at a time, and place back onto baking pan or tray.
- When the snack bites are all iced, place them back into the freezer for a few minutes so that the icing sets.
- Pack them into a container with a lid, or cover with plastic wrap.
Are you looking for another snack that calls for cacao butter? Check out my post How To Make Pumpkin Seed Cacao Bark !