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Carrot Cake Energy Bites

Author - Serena Wolf
Prep Time: 40 minutes


  • 2 packed cups pitted Medjool Dates
  • ¾ cup rolled oats not quick cooking!
  • ¾ cup grated carrots
  • 2 tablespoons hemp or chia seeds
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon fine grain sea salt
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • ¼ cup golden raisins optional
  • ¼ cup finely chopped walnuts optional
  • Fine coconut flakes/dessicated coconut for rolling optional


  • Add all the ingredients except the raisins and walnuts to the bowl of a food processor. Process until everything is well combined and the mixture becomes a coarse “dough.” It will start to form a ball in the food processor when it’s ready.
  • Transfer the mixture to a bowl and mix in the raisins and walnuts if using. (I find this is easiest to do with a fork.)
  • Line a baking sheet with parchment. With damp hands, roll tablespoon-sized measures of dough into balls, roll them in coconut (if using), and place them on the prepared baking sheet. Refrigerate for 30 minutes to firm up.
  • Store in an airtight container in the fridge for up to one week or in the freezer for up to three months.