Carrot Cake No Bake Energy Bars Recipes

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CARROT CAKE NO-BAKE ENERGY BARS



Carrot Cake No-Bake Energy Bars image

Made with Medjool dates, pineapples, and coconut, these no-bake, carrot cake-flavored energy bars are simple to make in your food processor. Top with additional shredded coconut, dried fruit, or raisins if desired.

Provided by giggles_06

Categories     Everyday Cooking     Special Collection Recipes     New

Time 1h15m

Yield 12

Number Of Ingredients 11

1 cup whole raw almonds
10 dates pitted and chopped Medjool dates
¾ cup shredded carrots
½ cup unsweetened shredded coconut
¼ cup dried pineapple pieces
1 scoop vanilla protein powder
1 tablespoon almond butter
½ teaspoon coconut extract
½ teaspoon almond extract
½ teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon

Steps:

  • Line a 9-inch square dish with parchment paper.
  • Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
  • Transfer dough to the prepared dish and press it down and smooth it out evenly.
  • Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 11.8 g, Cholesterol 1 mg, Fat 9.5 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 30.6 mg, Sugar 5.7 g

NO-BAKE CARROT CAKE ENERGY BALLS



No-Bake Carrot Cake Energy Balls image

No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots apart from eating a salad. This recipe includes warming spices like cinnamon, nutmeg and ginger with a hint of lemon and it will definitely remind you of carrot cake. Carrot Cake Energy Balls are perfect for an Easter time treat just when you're in the mood for carrot cake. Or enjoy them as a snack in the fall with a spiced latte in hand for those cozy fall days.

Provided by Christy Faber

Categories     Snack

Time 1h20m

Number Of Ingredients 13

2 carrots medium ( (approximately 230g) )
1 cup rolled oats
1/2 cup sunflower seeds
1/4 cup chia seeds
1/2 cup sunflower seed butter (well stirred, can replace with tahini)
1/3 cup pure maple syrup
2 tbsp melted coconut oil
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
zest of one lemon
1/2 tsp sea salt
1/2 cup unsweetened shredded coconut for rolling (use more if needed)

Steps:

  • Begin by finely grating carrots into a large bowl.
  • Meanwhile, melt 2 tbsp of coconut oil in a small saucepan on the stovetop.
  • Combine the remaining ingredients (except the shredded coconut) to the grated carrot and add the coconut oil when it has melted and cooled slightly.
  • Mix really well and begin to form small 1½ tbsp-sized balls.
  • Spread about 1/2 cup of unsweetened shredded coconut onto a plate. Roll the balls gently in the shredded coconut to coat.
  • Place the balls on a sheet tray so that they are not touching each other. Chill in the fridge for one to two hours and enjoy!

Nutrition Facts : Calories 101 kcal, ServingSize 1 serving

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