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Carrot cake Easter egg bites

Serves: 20-22
Prep: 10
Cook: N/A

    These spiced carrot cake truffles, shaped into Easter eggs and drizzled with chocolate, are delicious fun for the whole family.

    Looking for more egg-sellent Easter ideas? Check out this collection of Easter treats plus our favourite family-friendly activities that’ll help make Easter that little bit sweeter. 


    • 3 Weet-Bix™ wheat biscuits
    • 2 large carrots, roughly chopped (approx. 240 g)
    • 8-10 medjool dates, pitted (140 g)
    • 1/2 cup toasted pecans or walnuts (60 g)
    • 1 tsp ground cinnamon
    • 1/4 - 1/2 tsp ground ginger, to tast
    • 2 Tbsp ground flaxseed (linseed) meal
    • pinch salt
    To Decorate:
    • 40 g dark chocolate, melted and just-cooled
    • 1 Tbsp shredded coconut


    1. In a food processor, pulse Weet-Bix and nuts to a crumb – transfer to a medium bowl. Add carrots and dates to the processor and pulse to a rough puree.
    2. Scrape carrot mixture into the bowl with the Weet-Bix. Add spices, flaxseed, and salt, and stir well to combine.
    3. Use a tablespoon measure to divide mixture into approximately 22 pieces. Roll into egg-shaped bites, place on a lined tray, and refrigerate 30 mins.
    4. Decorate carrot eggs with chocolate and coconut. Store in an airtight container in the refrigerator, for up to a week.


    • If using dried dates instead of fresh (medjool) dates – soak 100g pitted dried dates in 2 Tbsp boiling water, until cool. Add dates and any soaking liquid to processor with the carrots.
    • Bites can be rolled in coconut before refrigerating. Chocolate will set more quickly if the bites are chilled.

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