If you’re craving a dessert that feels indulgent but is still wholesome, these No-Bake White Chocolate Carrot Cake Bites are just the ticket. They’re vegan, gluten-free, and dairy-free — combining dates, oats, shredded carrot, and a creamy white chocolate topping. They’re perfect for Easter, springtime treats, snack boxes, or anytime you want a dessert without turning on the oven.
In this recipe, we use Pascha Organic Vegan White Baking Chips to create a silky, dairy-free “cream cheese” style topping that pairs beautifully with the carrot cake base.
Ingredients
(Makes about 16 bites)
For the carrot cake base
- 1 cup pitted dates
- 1 cup rolled oats
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ cup melted coconut oil
- ¼ cup nut or seed butter (e.g. sunflower seed butter or almond butter)
- ½ cup unsweetened shredded coconut
- 1 cup finely grated carrot
- ¼ cup Pascha Organic Vegan White Mini Baking Chips
For the white chocolate “cream cheese” topping
- ½ cup (room temperature) salted vegan butter
- 8 oz vegan cream cheese (room temperature)
- 1 tsp vanilla extract
- 1 cup Pascha Organic Vegan White Baking Chips (melted)
Instructions
1. Process the dry base ingredients.
In a food processor, combine dates, oats, cinnamon, ginger, nutmeg, and salt. Pulse until the mixture is coarse and crumbly.
2. Add the nut/seed butter.
Pour in the melted coconut oil and your chosen nut or seed butter. Blend again until the mixture begins to hold together.
3. Mix in carrot & coconut.
Add shredded coconut and grated carrot. Pulse a few times—just until the ingredients are evenly distributed (you still want visible carrot flecks).
4. Shape into bites.
Scoop the mixture and roll into bite-sized balls (about 1–1¼ inch diameter) on a parchment-lined tray. Chill in the fridge to firm up.
5. Make the topping.
Beat vegan butter, vegan cream cheese, and vanilla until smooth and creamy. Melt the 1 cup of Pascha white baking chips in a double boiler or gently over simmering water, then slowly incorporate into the cream cheese mixture while continuing to beat until smooth and pipe-able.
6. Pipe or spread topping.
Once the topping is thick enough, use a piping bag or knife to decorate each bite with swirls or rosettes.
7. Serve or store.
Serve immediately, or keep the bites in the refrigerator for 3–5 days. They also freeze well (freeze individually and thaw in the fridge).
Tips, Variations & Notes
Nut-free version: Use sunflower seed butter or pumpkin seed butter to keep it nut-free and allergy friendly.
Adjust sweetness: If your dates are very sweet, reduce the amount of white chocolate slightly.
Flavor twists: Add a pinch of cardamom, allspice, or vanilla bean to the base for extra depth.
Alternate format: Instead of forming balls, press the mixture into a small square pan and cut into bars.
Storage & freezing: Wrap bites individually to freeze for up to one month. Thaw overnight in the refrigerator before serving.
