Spiced Carrot Cake Raw Energy Bites

The thing I love most about energy bites is that they are so easy to prepare ahead of time for convenient, healthy snacking during the work week! If I haven't said it before, preparation is the key to healthy eating. 

As if that weren't reason enough, you can literally put whatever you desire into your bites - they're super versatile in that respect.

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Energy bites are meant to provide you with ENERGY - go figure! My recipe for energy bites is loaded with healthy fats in the form of raw seeds, coconut oil & nut butter.

Contrary to popular belief, healthy fats don't make us fat! Our body requires these good, health promoting fats for glowing skin, lustrous hair, a sharp mind, balanced hormones and FUEL! They are also packed full of protein in the form of raw seeds & nut butter.

The combination of protein and healthy fats is what will boost energy stores & stabilize blood sugar levels (cinnamon is fantastic for this!) all while staving off cravings. Did I mention they are downright yummy?! Spice cake meets carrot cake in this deliciously healthy recipe! Enjoy!

Spiced Carrot Cake Raw Energy Bites

Yields: 28 energy bites

2 medium carrots

5 dates, pitted

1 cup oats

1/4 cup sunflower seeds

3 tbsp almond butter

1 tbsp raw honey

2 tbsp ground flaxseed

2 tbsp coconut oil, melted

1 tbsp ground cinnamon

1/2 tsp vanilla powder

1/4 tsp each ground cloves, cardamom & nutmeg

pinch of sea salt


  • Shredded unsweetened coconut flakes
  • Ground cinnamon
  • Sesame seeds

* Really, you can use any coating you prefer! These are just my favourites. 


Pulse carrots in the food processor first. Then add all remaining ingredients and process until relatively smooth.

Taking about 1 tbsp of the mixture at a time, roll mixture in your hands until it's in the shape of a ball and coat with either sesame seeds, ground cinnamon, shredded coconut or a mixture of the three.

Allow the energy bites to set for about an hour in the freezer. I use a cookie sheet to hold all of them.

Once set, they will keep in an airtight container refrigerated for about a week.

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