Hummingbird Cake Bites

Hummingbird Cake Bites


24 pieces

Prep Time


Cook Time


Equipment Required

  • juicer (for making pulp)
  • food processor
  • brownie mold


· 1 cup carrot and pineapple pulp

· 1⁄4 cup pistachios, raw

· 1⁄2 cup apricots, dried

· 1⁄4 cup banana chips

· 1⁄4 cup pineapple, dried

· 2 tablespoons rolled oats

· 2 tablespoons steel cut oats

· 2 tablespoons pineapple juice

· 1⁄4 teaspoon vanilla

· 1⁄4 teaspoon cinnamon

· 1⁄8 teaspoon ginger, ground


Put the pistachios, apricots, banana chips, rolled oats,vanilla, cinnamon and ginger in the bowl of the food processor with the “s” blade.

Pulse just until the texture is even, and small grains. Don’t over-process and turn into paste!

Transfer the mixture to a bowl and, using a fork, mix in the steel cut oats and the pulp until everything is thoroughly combined.

Press mixture into the mold. This amount of mixture should exactly fill the mold.

Refrigerate over night.

To remove the pieces from the mold, place a plastic cutting board on top. Turn over, and press in the center of the molds until the cake bites release.


Banana “chips” are dried banana slices. They may or may not have “sweetener” on them. The ones I used had some cane sugar added.

Commercial dried pineapple normally has sugar added. If you are using a type without sugar, you may need to add a little bit of Coconut Secret Coconut Nectar to the mixture. Taste it first. If you are happy with it the way it is, don’t add the extra calories!

I made the pineapple juice and pulp by juicing 1⁄4 of a fresh pineapple. Keep in mind that pineapple is mostly water, so there is actually very little pulp. This recipe used what I got, but it’s mostly carrot pulp from juicing about 5 carrots.

Pineapple pulp also contains fibers that tend to clump together. You may want to use two forks to pull them apart and mix them with the carrot pulp before adding other ingredients.