We are in full force spring mode with these chocolate carrot cake banana bites. They are no bake, vegan, gluten free and refined sugar free. These are the easiest afternoon snack or dessert for those warmer months ahead of us.
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I know that carrot cake is not for everyone, but trust me this recipe will change your mind! For me, I typically love the cake part of carrot cake but not the cream cheese frosting. That may be an unpopular opinion, but you cannot tell me the cake part is not delicious on its own! I love how subtle the carrot flavor is but brings such sweetness to the carrot cake. For this recipe itself, the banana and shredded coconut also add to that sweetness without any added sugar.
How do I make the carrot cake filling?
This is a super easy filling recipe! All you need to do is take an extra creamy almond butter and make sure that it is fully combined. Sometimes with natural nut butters, the oil can separate. If that is true, just use a knife and poke it up and down, then mix around!
Once you have an extra creamy almond butter, toss in the shredded coconut, grated carrot and cinnamon. Fold the ingredients into the almond butter until well mixed. For the grated carrot, I highly recommend grating yourself, using a food processor or a high speed blender. Premade shredded carrots cannot be used as whole because they won’t combine in a no bake recipe. You can use shredded carrots but you will still need to break them down in a food processor or blender.
SO… what will I need to make chocolate carrot cake banana bites?
- Banana Slices
- Grated Carrot
- Almond Butter
- Shredded Coconut
- Dark Chocolate
How long do banana bites last in the freezer?
These chocolate carrot cake banana bites last for up to 2 months in the freezer. You can leave them open on the tray for a few days but I would recommend adding them to a sealed container that is freezer safe. To prevent sticking together, separate with wax paper or freezer paper.
What is the best vegan chocolate?
Here are a few of my favorite vegan chocolates!
Can I make any substitutions or add more ingredients?
- Almond butter: any nut or seed butter will work but make sure it is not too runny. If your nut or seed butter is too runny, add a little bit of coconut flour or oat flour to thicken up.
- Shredded coconut: you can remove this completely if wanted. If you do not have shredded coconut, you can add 1 tsp of coconut flour
- Raisins: many carrot cake recipes have raisins and if you want to add these in, do not mix it directly with the carrot cake mixture. Instead, add one raisin in between the carrot cake mixture and one banana slice!
Need more spring recipes? Check these out!
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Chocolate Carrot Cake Banana Bites
- Mixing Bowl
- 24 banana slices 1/4 inch thick
- 1/4 cup almond butter
- 2 tbsp grated carrot
- 1/2 tbsp shredded coconut
- dash of cinnamon
- 1/2 cup dark chocolate melted
- Lay 12 of the banana slices out on a tray lined with freezer paper or parchment paper
- In a mixing bowl, combine the almond butter, grated carrot, shredded coconut and cinnamon
- Add 1 tsp worth of mixture on top of each banana slice
- Add the remaining 12 banana slices on top to create mini "sandwiches". Place in the freezer for 5 minutes
- In another mixing bowl, melt the dark chocolate in 30 second increments in the microwave (may need a little coconut oil, to melt, depending on the dark chocolate)
- Take the carrot cake banana bites out of the freezer and dip each bite into the melted chocolate and place back on the lined tray. Once each bite is dipped in the dark chocolate, place the tray back into the freezer for at least 25 more minutes.
- May use any melting chocolate but make sure to use vegan or refined sugar free if needed. See my favorites in the blog post
- May substitute the almond butter with any nut butter
- Make sure the carrot is finely grated, not just shredded