Description
Carrot Cake Ball Truffles are no-bake, bite-sized treats that combine the spiced sweetness of carrot cake with the creamy richness of a truffle. Naturally sweetened with dates and carrots, they can be coated in chocolate, coconut, or nuts for a wholesome and festive snack or dessert.
Ingredients
- 1 cup finely grated carrots
- 1 cup Medjool dates, pitted
- ¾ cup rolled oats
- ½ cup almond flour or finely ground nuts
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- Pinch of salt
- ¼ cup shredded coconut (unsweetened, optional)
- ¼ cup chopped walnuts or pecans (optional)
- 1–2 tbsp maple syrup (optional, for extra sweetness)
- Melted white or dark chocolate for coating (optional)
Instructions
- Add grated carrots and dates to a food processor and pulse until sticky and combined.
- Add oats, almond flour, cinnamon, nutmeg, vanilla, and salt. Process again until a dough forms.
- Taste and adjust sweetness with maple syrup if desired.
- Stir in shredded coconut or chopped nuts by hand if using.
- Roll dough into 1-inch balls and place on a lined tray.
- Chill in the refrigerator for 20–30 minutes to firm up.
- If desired, dip chilled balls into melted chocolate and return to tray.
- Refrigerate until set. Serve chilled or at room temperature.
Notes
- If the mixture is too sticky, add extra oats or almond flour until manageable.
- Use fresh grated carrots for best moisture and texture.
- For a nut-free version, replace almond flour with oat flour and omit nuts.
- Roll truffles in coconut or crushed nuts instead of chocolate for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American, Vegan
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 9g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
