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Raw Vegan Carrot Cake Bites

Last night I looked at my schedule for the next day — today. I knew it would be a busy day but the chaos wasn’t scheduled to start until 10am. I made a last minute decision to schedule myself out of the office first thing to get some things done at home:

  1. 60-minute Peloton ride
  2. Shower
  3. Edit the pictures for this blog post
  4. Enjoy my morning iced coffee…in peace

I succeeded in all of the above and MAN, I want to work 7 hour days every day! It’s amazing how much can get done in 1 uninterrupted hour. Self-care comes in various forms and time alone is one way I can recharge and get shiz DONE.

As summer approaches, I don’t want to have yet another summer of should’ve could’ve would’ve. I want to use my time off to take a book to the beach and just ENJOY (…and sometimes to be productive). Without children. Without ANYONE! Just time alone to just…be! And do! Mark my word – I’ll be taking a few random days off this summer that can be dedicated to just that.

Another thing that makes me feel like I’m winning at life? A plan for snacks.

We are in the midst of t-ball season and tonight, for example, I headed from work to home to change into grubby clothes in 0.2 seconds and meet the nanny and kids at the tennis court after Shea’s tennis lesson to transport her to the t-ball field for a 5:30pm game. The girls were tired and of course, hungry.

I whipped out my baggie of “balls” and handed them each one as we drove from one destination to the next. Sweet and satisfying, these are perfect for snack, breakfast, or dessert. Wholesome ingredients and perfect for on-the-go. My only adaptation from the original recipe is that I doubled it. You won’t be disappointed you made so many and they freeze great for a later date. Enjoy!

Raw Vegan Carrot Cake Bites
Prep time: 
Total time: 
Serves: 55 balls
  • 3 medium carrots, peeled and chopped
  • 4 cups old fashioned oats
  • 4 cups flaked unsweetened coconut
  • 1 cup almond butter
  • 1 cup pure maple syrup
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • ⅓ cup white chocolate chips
  1. Add carrot chunks to the bowl of a food processor and pulse until finely chopped; transfer to a bowl and return processor bowl and blade to the machine.
  2. Pulse together the oats and coconut until coarsely ground. Add almond butter, syrup, salt, vanilla, and cinnamon, as well as the chopped carrots. Pulse until a smooth, sticky “dough” forms. Add white chocolate chips and pulse until chopped.
  3. Roll into 1.5-inch balls. Store in the fridge or freezer.
Recipe from Pinch of Yum
Nutrition Information
Serving size: 1 ball Calories: 100 Fat: 6.1 Carbohydrates: 11.2 Sugar: 5.7 Sodium: 47 Fiber: 1.9 Protein: 2.1 Cholesterol: 0
Be well,

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