No-Bake Carrot Bites: Gluten, Dairy, Egg & Sugar Free
I love muffins, especially when they contain carrots. These grain, dairy, and egg free muffins are the best! It is easy to stick these No-Bake Carrot Bites in the freezer to have on hand quickly; I served them as part of our Sunday morning brunch after church last week.
In the past, I have made these muffins using the Pampered Chef’s Veggie Strip Maker. I love this tool because it is quick, easy to use, and a snap to clean afterwards. As an added bonus, it is also safe. I caught a finger on the grater and didn’t get cut! I find that amazing because it works so well on veggies but protects my skin. Next, I ground the nuts in my VitaMix, using it to incorporate the rest of the ingredients.
Yesterday, I used my first ever food processor and made a double batch. It was quick and easy, but I ended up dividing the ingredients in half, because even though I purchased the 14 cup model, it was too much mass. I look forward to using the Cuisinart food processor for faster meal and dessert preparation. It was a breeze to clean and all the parts are dishwasher safe.
The original muffin recipe had a tablespoon of maple syrup in it, but on my last batch I omitted that, and my family didn’t even notice. The carrots, dates, and coconut give these tasty No-Bake Carrot Bites the right amount of sweetness. I try not to add in more sugar than is needed since so many diseases feed on sugar. Although white refined sugar is not found in our house, I prefer to keep the natural sugars to a minimum as well. I combined the raw almonds and pecans since they are favorite at our house and full of awesome nutrition. The end result is the creation of a mouth-watering treat.
I’ve used both tin and silicone muffin pans for these No-Bake Carrot Bites. The tin pan worked great. It was easier to compact the dough into the hole and held together better for transporting. My silicone pan has flower shapes which provide a fancier treat, although the compacting of the dough into the hole was a bit trickier. The stomper used for my ferments made this step easier.
I have not gotten the coconut whipped cream to work out, but that is partially my fault. The recipes I’ve read give instructions to put a can of full-fat coconut milk in the refrigerator overnight and then pour off the liquid, using only the cream for the topping. My frugalness won’t allow me to pour good coconut liquid down the drain. I suppose I could try saving it for flavoring water, but I have always felt that God’s whole food, in the correct proportions, is the best nutritional source. Inspired by using gelatin in my Pumpkin Apple Muffins and Homemade Yogurt (coming soon), today I added one tablespoon to the room temperature coconut milk with 2 shakes of stevia and vanilla. I placed the quart jar in the freezer while we ate brunch and then hand whipped it before spooning some over the No-Bake Carrot Bites.
♥Shelly
Don’t forget to pin these No-Bake Carrot Bites to your favorite Pinterest board for later!
No-Bake Carrot Bites - Gluten, Dairy, Egg & Sugar Free
Ingredients
Carrot Bite
- 1 1/2 cups carrots grated
- 1/2 cup almonds raw
- 1/2 cup pecans raw
- 1 1/2 cups dates pitted
- 3/4 cup shredded cocount unsweetened
- 1 tsp cinnamon ground
- 1/2 tsp ginger ground
- 1/8 tsp nutmeg ground
- pinch sea salt
Coconut cream topping
- 1 can coconut milk
- 1 tbsp Gelatin
- 1 tsp vanilla extract
- 2 shakes stevia
Instructions
Carrot Bite
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Grate carrots, short side down, on the Veggie Strip Maker or you can process them in your food processor. In a pinch a cheese grater works too! Place them on a double layer of paper towel to remove excess moisture. Set aside.
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Grind the nuts in the high power blender or food processor to a fine powder mixture.
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Add in the dates, chopping well.
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Add in the carrots, coconut, spices and salt. Pulse until all is incorporated. Add two dashes of powdered stevia if desired.
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Line cup cake pan with plastic wrap. Drop by Large Scoop into each muffin hole and cover with more plastic wrap. I used my ferment stomper to flatten out each muffin.
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Harden in freezer for an hour.
Cocount Topping
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Empty full fat coconut milk into a quart jar.
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Slowly add the collagen; 1/2 tsp at a time, while whisking vigorously.
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Place in freezer to thicken up. Spoon over Carrot Bite. Top with cinnamon.
Recipe Notes
♥Shelly
Originally, I found this recipe on my niece’s blog, ADashOfSanity.com. She had posted it from healthy-holistic-living.com for which I am grateful.
Don’t forget to pin these No-Bake Carrot Bites to your favorite Pinterest board for later!
Click on the image below to learn more about the kitchen tools used for making this recipe:
Recommended appliances for making this recipe:
- Vitamix 5200 Blender: there’s nothing else like it.
- Cuisinart Food Processor: it’s a super-time-saver.
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