Vegan Carrot Cake Bites

Sweet treats don’t necessarily have to be full of processed sugar. The natural sugars found in dates and raisins satisfy those cravings just as well as any chocolate bar or slice of fat-laden cake – but that’s not to say you can’t or shouldn’t have the odd piece now and then. I’ve taken inspiration from one of my all-time favourite recipes and given it a somewhat healthy twist by forming it into every seasoned vegan’s standby sweet, the incomparable (but perhaps not so appetisingly named) ‘raw ball’. And as an added bonus, these bite-sized treats don’t even require any cooking – just blitz, roll, chill and eat… now that’s better than faffing about with batter any day.

  • Vegan Carrot Cake Bites
    • 1 small carrot, grated
    • 150g medjool dates, stoned and roughly chopped
    • 250g pecan nuts
    • 50g raisins
    • Grated zest of 1 clementine or orange
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • Pinch of freshly grated nutmeg
    • 50g desiccated coconut
    1. Squeeze out any excess liquid from the grated carrot.
    2. Place all the ingredients, apart from the coconut, into a food processor and whizz until the mixture comes together in a large clump, scraping down the sides of the bowl a couple of times, if necessary.
    3. Line a plate or baking sheet with greaseproof paper.
    4. Take a teaspoon of the mixture, roll into a ball and place on the greaseproof paper. Repeat to make 12–14 golfball-sized spheres in total.
    5. Put the desiccated coconut into a bowl and roll each ball in the coconut to coat. Place the balls on the lined plate and refrigerate overnight.

    This extract was taken from ‘Keep It Vegan’ by Aine Carlin (Kyle Books). For more delicious vegan recipes, buy the book here.