How do I ensure my dates are soft enough for the base?

If your Medjool dates are too dry, soak them in hot water for about 30 minutes to soften them before adding to the food processor.

Can I use a regular blender for the frosting instead of a high-speed one?

Yes, you can use a regular blender or food processor for the frosting, but you'll need to soak the cashews overnight in cold water, or for 30-60 minutes in boiling water, to achieve a smooth cream.

What kind of pan works best for shaping the base?

A 31x13cm (12x5in) loaf pan lined with parchment paper is recommended for forming the base evenly before adding the frosting.

How long do these carrot cake bites need to set in the freezer?

After the base is chilled, the frosted bites need to cool in the freezer for about 1 to 2 hours to set properly before cutting.

Can I substitute the orange zest with lemon zest?

Yes, the recipe specifically states you can use either orange zest or lemon zest for the base, depending on your preference.

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Raw Vegan Carrot Cake Bites
[Vegan]

LN By: Louise and Nico

Author Bio

Nico and Louise are partners in life and business. They run Italia Plant-Based, a blog... Read More

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Close-up of raw vegan carrot cake bites, cut into squares, topped with creamy white frosting and sprinkled with crushed walnuts.

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Coconut Milk

Raw Vegan Carrot Cake Bites [Vegan]

Dairy Free

Vegan

Raw vegan carrot cake bites with cashew frosting are made with wholesome natural ingredients that are full of healthy fats and energy. Walnuts, almonds and dates are the base of this delicious treat, perfect as a mid-morning or pre-workout snack.

Ingredients You Need for Raw Vegan Carrot Cake Bites [Vegan]

For the Base:

1 1/2 cups pitted Medjool dates
1 1/2 cups walnuts
1 cup carrots
1/2 cup almonds
1/2 cup unsweetened shredded coconut
1 teaspoon Ceylon cinnamon
2 teaspoons orange zest or lemon zest
1 teaspoon vanilla extract
1 teaspoon ginger, grated
1/4teaspoon nutmeg
1/4teaspoon sea salt

For the Frosting:

1 1/4 cup cashews
1/2 cup full-fat coconut milk
2 tablespoons lemon juice
3 tablespoons agave syrup
1 pinch of sea salt
1/2 teaspoon vanilla extract

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How to Prepare Raw Vegan Carrot Cake Bites [Vegan]

For the Base:

Add almonds in a food processor and blend until you have almond flour.
Add walnuts, shredded coconut, cinnamon, grated ginger, orange zest, sea salt, vanilla, and pulse till the ingredients come together. Don't over-blend.
Add the pitted dates to the mix and pulse till they are incorporated into the mix. Make sure the dates are very moist. If they are too dry, then soak them for 30 minutes in hot water to soften them up.
Add the shredded carrot and give it a final pulse. You might need to scrape the mix from the sides of the food processor as it gets quite sticky at this point.
Pour the mix into a form of your choice, lined with parchment paper. A 31x13cm/12x5in loaf pan works well.
With a spatula, flatten the mix evenly. Then set aside in the freezer while you prepare the frosting.

For the Frosting:

In a high-speed blender, blend together all the ingredients for the frosting until you have a very smooth cream. (If you don't have a high-speed blender, you can use a food processor or a less powerful blender. Just make sure that you soak the cashew nuts overnight in cold water, or, if you don't have time, for 30 or 60 minutes in boiling water.)
Take the base out of the freezer and pour the cream on top of it. Level out with a spatula, then put back in the freezer to cool for about 1 to 2 hours.
Take out of the freezer, cut as you like, and sprinkle with some crushed walnuts.