No-bake carrot cake bites made with dates, walnuts, oats and warm spices for a wholesome grab-and-go snack.
# Ingredient List:
→ Base
01 - 1 cup (120 g) raw walnuts
02 - 1 cup (90 g) rolled oats (use gluten-free if needed)
03 - 1 cup (90 g) pitted Medjool dates (about 10–12)
04 - 1/2 cup (50 g) finely grated carrot (about 1 medium carrot)
→ Spices & Flavor
05 - 1 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/8 tsp ground ginger
08 - 1/4 tsp sea salt
09 - 1 tsp pure vanilla extract
→ Optional Mix-ins
10 - 1/3 cup (40 g) unsweetened shredded coconut
11 - 1/4 cup (40 g) raisins
12 - 1/4 cup (30 g) chopped pecans or additional walnuts
# Step-by-Step Instructions:
01 - Add walnuts and oats to a food processor. Pulse until finely ground.
02 - Add pitted dates, grated carrot, cinnamon, nutmeg, ginger, salt, and vanilla. Process until the mixture begins to clump together and forms a sticky dough.
03 - If the mixture seems dry, add 1–2 teaspoons water and pulse again.
04 - Add shredded coconut, raisins, and chopped nuts if using. Pulse briefly to incorporate.
05 - Scoop out tablespoon-sized amounts and roll into balls with your hands.
06 - Optionally, roll each ball in extra shredded coconut for coating.
07 - Place the bliss balls in an airtight container and refrigerate for at least 30 minutes to firm up. Store in the fridge for up to 1 week or freeze for up to 2 months.
