Carrot Cake Truffles


Present these carrot cake truffles, close your eyes and wait for a “wow,” because it is coming!

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There are quite a few carrot cake truffles recipes out there, but none are like these. All things whole foods here: rolled oats, raisins, unsweetened and unsulphured coconut flakes, raw almond butter, maple syrup, cinnamon, nutmeg and a pinch of salt.

Carrot Cake Truffles
Recipe TypeDessert
Author: Olena of
Serves: 14 truffles
  • 1 cup MaraNatha raw almond butter
  • 1 cup shredded carrots
  • 1/4 cup rolled or quick oats
  • 1/4 cup coconut flakes, unsweetened
  • 1/4 cup raisins
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 2-3 tablespoons dark chocolate chips
  1. In a medium bowl, add all ingredients (except chocolate chips) and using spatula mix until combined. Using small scoop, form and roll golf size carrot cake balls placing on a platter lined with parchment paper. Freeze for 30 minutes.
  2. You can enjoy carrot cake bites “as is” straight from the freezer or turn them into healthy truffles. Melt a few tablespoons of chocolate chips with a tiny drop of coconut oil in a microwave or over a double boiler, then drizzle over each bite and sprinkle with Himalayan pink salt and “powder” from walnuts for a sure “wow” factor. Thaw for about 5 minutes or so before serving.
STORAGE INSTRUCTIONS: Freeze in an airtight container for up to 3 months.
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