Gluten-free carrot cake energy bites

Serves 12


  • 3 Medjool dates
  • 4 dried apricots
  • 2 tbsp apple sauce
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 150g pure (gluten-free) oats
  • 60g ground almonds
  • ¼ tsp ground cinnamon
  • A pinch of ground ginger
  • A pinch of ground nutmeg
  • 90g carrots, grated
  • A small handful of desiccated coconut


  1. Combine the first five ingredients in a food processor and pulse until completely combined.
  2. Add the remaining ingredients, except for the desiccated coconut, and continue to process until the mixture is well-blended and sticks together easily.
  3. Place the coconut in a small bowl. Roll heaped tablespoon amounts of the mixture into balls, then roll in the coconut to coat. Set aside on a tray lined with parchment paper while you repeat with the rest of the mixture. Refrigerate for 30 minutes before serving.


Nutritional information:

Per serving: 118kcals, 4.5g fat (1.3g saturated), 17.6g carbs, 7g sugars, 3.1g protein, 2.9g fibre, 0.007g sodium