Growing up, I loved my grandma’s oatmeal raisin cookies and I also love carrot cake. It’s so moist and filled with raisins and carrots. What I really love about carrot cake though is cream cheese frosting. I won’t lie.
Today’s recipe incorporates Oatmeal Raisin Cookies + Carrot Cake, sans frosting. You can always add frosting at the end. Just saying.
Love Veggies and Yoga
No-Bake Oatmeal Raisin Carrot Cake Bites
1/ 2 c dry old-fashioned oats + 2 tbsp reserved
1/4 c carrots
1/4 c pitted medjool dates (I used 4 large, moist dates)
1/4 c raisins (I used a raisin medley blend) + 1/4 c reserved
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract
Blend the oats and carrots in a Vita or food processor for about 10 seconds. Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated. Don’t overblend.
Remove the dough and by hand, stir in the reserved:
2 Tbsp dry oats
1/4 c raisins
Form into bite-sized balls or cookie shapes. If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.
Yields: 1 dozen bites the size of a quarter gumball. Store in freezer or refrigerator.
Optional: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips. Add frosting drizzle at the end, such as storebought Cream Cheese Frosting. Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheeze frosting.
Note: For those desiring a more traditional cookie, bake at 350F for 8 to 12 minutes, or to desired level.
And lots of you said you actually talk yourself out of many purchases , you get pre-buyer’s remorse, so to speak, and you convince yourself why you don’t need something and talk yourself out of buying it. I do that, too, all the time.
1. Do you like oatmeal raisin cookies?
2. Do you like carrot cake?
Yes. But part of me loves carrot cake so that I can eat a little cake with my cream cheese frosting. I love frosting, especially traditional cream cheese frosting. Even though I haven’t had it in years, I kinda want it right now.
3. What ingredients would your perfect dessert ball/bite have in it?
Speak now. I am using your comments to get inspired about what recipes to make in the future and what ingredients to use.
P.S. If you’re just catching up on posts from the weekend, here are mine since Friday: