Saturday Mix | Carrot Cake & Oatmeal Cookie Bites

March 26, 2016

Carrot Cake & Oatmeal Cookie Bites // by Faring Well #vegan #recipe

Happy Easter weekend! I hope you are gearing up for some sweet plans with those you love to celebrate the day. Are there any special dishes you’re looking forward to sharing? I whipped up some cute (and yummy) carrot cake bites in leu of spring, and thought they would be perfect to share with you here today. I also have a oatmeal chocolate chip cookie version for those of you who need a little dose of chocolate, and I think they taste like cookie dough – which makes me super happy because they are made with only the most wholesome of ingredients. I love having a few jars filled with different versions of these in the fridge at any given time. Perfect for a late night movie treat, or a midday sweets craving. There will be plenty of these packed in the car for our big move here in just under two weeks, and things are about to get REAL this next week when our boxes and packing materials show up – so I may need a few of these to fuel the bubble wrapping madness that will ensue. Thank you all tons for your sweet and encouraging comments on this past week’s post, I’m working through them all as we speak (write? read?) and it just feels so special to have you all on this adventure with us. – xo

At first I was like “what!?” and then I was like “I wanna do that.” Get fancy with your avocado, even just to prove that you can, and follow this tutorial for shaping it into a rose.

I love this article from The Kitchn on clever things you didn’t know you needed in your kitchen, my favorite is the storage at the end of the island for “little things to stash”.

I needed these tips on how to not kill your succulents, because apparently even the most laid back plants are at risk once they enter my house.

Being so entrenched in social media for my job, as well as my personal life at times, I really would love to start implementing ways to cut back. I loved this guide to a social media detox on POPSUGAR. Think I’ll give it a go this next week, want to do it with me?

I’ve naturally got “beach” on the brain with our upcoming move back to southern California, and this list of hilarious (to me) beach gadgets is just, awesome. I don’t know about you, but the metal detecting sandals? Tempting.

If I could have some of my favorite food bloggers cook for me this weekend, I would choose Dina’s stellar hash brown haystacks, Jeanine’s dreamy shamrock shakes, and Alan’s veggie soba bowls – FOR SURE.

My album of the week has got to be Matt Costa’s self titled. Probably 90% of the time I’m listening to music, its an album by Matt Costa.

Makes around 15 bites.

1 cup almond flour
1 3/4 cup shredded coconut
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/2 cup medjool dates, pitted and chopped
1/2 cup raisins
1 cup freshly grated carrot

Combine the almond flour, coconut, cinnamon, ginger, and salt in a food processor and pulse to combine. Add the dates, raisins, and carrot. Let the food processor run for a minute or two until a cohesive ball forms. You may have to stop the processor to help the dough along a few times. Once done and fully combined, use a cookie scoop to form into tablespoon sized balls. Roll and place in an airtight container in the refrigerator to chill. Will keep for one week in the fridge, or one month in the freezer.

Makes around 12 bites.

1 cup almond flour
1/8 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
2 teaspoons virgin coconut oil
1 teaspoon vanilla extract
1 cup medjool dates, pitted and chopped
1 cup rolled oats
1/3 cup dark chocolate, finely chopped

Combine the oats and chocolate in a small mixing bowl and set aside. To the bowl of a food processor, add the almond flour, salt, and cinnamon. Pulse to combine. Then add the coconut oil and vanilla. Pulse again to combine. Lastly add the chopped dates and let process for a minute, or until well combined and sticky. Add the sticky mixture to the bowl with the oats and chopped chocolate. Using your hands, incorporate the oats and chocolate into the dough (give it some love, they will come together). Once incorporated, use a cookie scoop to portion tablespoon sized balls. Roll smooth, and place in an airtight container in the fridge to chill. Will keep for one week in the fridge, or one month in the freezer.


Carrot Cake & Oatmeal Cookie Bites // by Faring Well #vegan #recipe


  • Reply Donna D March 26, 2016 at 5:22 am

    The easiest way to kill succulents is to water them too much and too often-let them completely dry out between waterings. forgetting them works. They need sun and sort of sandy soil. Think desert. they are among the easiest to grow. Good luck. love your site.

  • Reply Kathryn @ The Scratch Artist March 26, 2016 at 9:48 am

    So funny! I have been dreaming of making carrot cake something or other this weekend and then I get this in my inbox! Perfect timing <3 Also, I was so happy to hear in your last post about your move and happiness with the impending changes.

    • Reply Faring Well March 28, 2016 at 3:22 pm

      Ooo yay I hope you got to make these! I was munching on them all weekend, a new fave I’m so stoked. And thank you about our upcoming move Kathryn! Hope you had a lovely Easter <3

  • Reply Sarah | Well and Full March 26, 2016 at 1:33 pm

    I love carrot cake for Easter!! So festive and delicious. And in my house we always say the Easter Bunny likes carrot cake too ;)

  • Reply Emily | Gather & Dine March 26, 2016 at 2:16 pm

    My heart is just so happy for you and the journey ahead! Just caught up on your last post too and I have so much admiration for you. You are full of faith, courage, and determination and your work here reflects all of that. I love following along and being inspired by you. These energy bites- the perfect little snack to bring you through busy days of packing and organizing. Both sound and look so good… hard to decide which I’d like to try first! Happy Easter Jessie!

    • Reply Faring Well March 28, 2016 at 3:23 pm

      Oh Emilie you are way way too kind to me! Thank you for your constant encouragement and super sweet light you constantly shine. So grateful for you. And I hope you get to try and love each of these bites too! I’m obsessed. xoxo

  • Reply KJ | Omnomherbivore March 27, 2016 at 9:56 pm

    Totally need that link on how to not kill your succulents :p haha These little cake bites looks legit!! I need a snack for my next desk job…. And I’ve got an empty jar.. :)

    • Reply Faring Well March 28, 2016 at 3:24 pm

      Glad to know I’m not the only killer out there ;) and thank you about the recipes KJ! I hope these are in your snacking future, so so yum! <3

  • Reply genevieve @ gratitude & greens March 30, 2016 at 8:56 am

    Jessie! I feel like I haven’t visited your blog in a while and just read your post on moving back to California. I am so excited and happy for you and Scott! Really digging these carrot cake and cookie bites, I’m such a big snacker and these would be gone in no time if I had a jar of them!

    • Reply Faring Well March 30, 2016 at 1:27 pm

      Thank you so much Genevieve, so so sweet of you. We are both really excited about the move – and these bites ;)

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