Energy bites are undoubtedly one of my favorite snacks to prep and munch on throughout the week. I’ve got a few other recipes in the archives, and was recently feeling the urge to add another one highlighting a cake variety that I cannot turn down- carrot cake!
These powerhouse bites contain carrots and walnuts, and they get their subtle sweetness from medjool dates. Are you a date fan? Many of my patients express fear regarding dates because they are worried that they are too high in sugar and should be enjoyed very sparingly. While it’s true that two dates provides you with 32 grams of natural sugar, this dried fruit is a winner is so many other ways! Dates have:
Insoluble fiber- the fiber that provides “bulk and push” and is helpful for digestion and promoting bowl regularity
Antioxidants- dates contain carotenoids and phenolics which have been studied for their anti-inflammatory and anti-cancer effects
Copper- a mineral rarely talked about, but one that’s involved in the processing of cholesterol and for fetal development in the womb
Calcium- the small amount of calcium that dates supply can help maintain strong bones
I love making up a batch of these bites to have for snacks and desserts for the week, and sometimes I’ll freeze them and come back to them later when I need that sweet fix. They can be eaten as-is, or if you’re daring, spoon a little cream cheese or a drizzle of homemade icing right on top- it’s like having your cake and eating it too!
8 pitted medjool dates
1 cup walnut halves
1 cup finely grated carrots (from 1 medium carrot)
3 tbsp unsweetened coconut flakes
1 tbsp ground flax seed
1 tsp cinnamon
1/4 tsp nutmeg
pinch of kosher salt
Place dates in a medium glass bowl. Cover with warm/boiling water and let sit for 2 minutes. Strain the water, then roughly chop dates into small pieces.
Add the chopped dates and walnuts to a large food processor and blend until a course mixture is formed.
Add the carrots, coconut flakes, flax seed, cinnamon, nutmeg, and salt and blend everything together until a semi-crumbly “dough” comes together.
Using a cookie scooper, scoop out 1-2 tablespoons of the mixture and roll into balls with your hands. Place the finished bites on parchment paper and repeat with the remaining dough. You will form about 12 bites, or more or less depending on how big or small you’d like these snacks to be.
Store in a sealed container in the fridge for up to 1-2 weeks or in the freezer for 1 month.