Collagen Carrot Cake Balls

NO-BAKE Carrot cake bites


  • 2 scoops of Tasteless Collagen
  • 1-2 carrots
  • 1 cup pitted dates
  • 1 ¾ cups nuts of choice
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 4-6 tbsp coconut flour (or sub-almond flour)

Toppings optional

  • 1/2 cup desiccated coconut flakes
  • tsp soft, runny coconut butter (or store-bought // if hard, soften in the microwave


  1. Finely grate the carrots and set them aside.
  2. To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
  3. Add walnuts, vanilla, salt, and spices to the food processor. Blend until a semi-fine meal is achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are incorporated. Be careful not to over-blend. You're looking for pliable dough, not a purée.
  4. Add coconut flour at a time and pulse to combine.
    Stir manually if the mixture is not taken in the processor. You’re not looking for a paste or purée but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
  5. Scoop out 2 tbsp amounts using a cookie scooper, roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add more coconut or almond flour to dry the mixture.
  6. Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to cool for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites for another 5-10 minutes to set.
  7. Store covered in the refrigerator for up to 1 week or in the freezer for up to 1 month.