Today I wanted to share a Guest Blog Post from my ultra-running friend Liz Canty- a recipe for delicious, healthy carrot cake energy bites. They are vegan and gluten-free! A great snack for runners!
About Liz Canty
Ultra-runner, nuke engineer, aspiring vegan, and experienced beer drinker. Moved last year from the frozen Massachusetts tundra to the Tennessee Valley to change my life, race competitively in ultra-distances, sweat constantly and cook up an awesome life for my soon-to-be-husband and I. Huge thanks to Alexa at #activetastylife for letting me guest post – follow me @runcantyrun on Insta for adventures in racing and eating [everything].
A note from Liz…
My fiancé loves carrot cake. Let me rephrase, my fiancé loves anything with cream cheese frosting…Anyhow, with little in the fridge, my favorite food processor and leftover cold brew I had a few minutes to myself in the kitchen and made these for a Monday pick-me-up. With cashews and nut butter for a protein kick, raisins and maple syrup for easy energy and oats to keep you moving, these mini-sweet-treats are perfect when you have 6 minutes between getting home from the office, lacing your shoes and heading out for a run. [Really 6 minutes, that’s what we’re working with here HA!]. Definitely play around with this recipe and add superfoods at will! Flax seed, chia, matcha – it will all be delicious.
Carrot Cake Energy Bites – with Cream Cheese Coffee Drizzle!
Makes 10 Energy Bites – vegan, gluten-free
- 1 Cup Cashews
- 1 1/2 Cup Oats
- 1/2 Cup Raisins
- 1/2 Cup Shredded Carrot
- 3 tsp Cinnamon
- 2 tsp Sea Salt
- 3 Tbsp – 1/4 Cup Maple Syrup (adjust for sweetness, raisins will help a lot!)
- 1/2 Cup Peanut Butter (or Nut Butter of Choice)
Icing: 1/4 Cup Softened Cream Cheese (Vegan or Regular), 1 tsp Vanilla Extract, 3-4 Tbsp Cold Coffee
- Process cashews, half the oats, cinnamon and sea salt to make the base for the energy bites. Pulse until a mealy texture forms.
- Add remaining ingredients. Pulse until you have a form-able dough, but make sure there is still some texture and crunch! Its fun to see all the different ingredients in your energy bites. *Feel free to add some more PB or water as needed to get this just right, play with your food!
- Chill dough for 20 minutes (this makes the balls easier to form).
- Roll energy bites into 1 1/4-inch diameter balls (smaller than a golf ball) and arrange on a cookie sheet covered with wax/parchment paper.
- Icing – Stir or blend all ingredients and pour into a Ziploc bag. Snip the end and drizzle icing over energy bites.
- Sprinkle with cinnamon and replace in refrigerator or eat immediately.
Storage: Will keep in the refrigerator for about a week or wrapped, in the freezer for longer.
I found Liz’s recipe when she posted about it on Instagram. Follow her @runcantyrun.