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Carrot Cake Truffles

Calling all carrot cake lovers! Enjoy carrot cake on the go with these delicious truffles!

Ingredients & Directions

Ingredients

  • 8
    large pitted dates
  • 1⁄2 cup
    pecans
  • 1⁄2 cup
    walnuts
  • 1 cup
    shredded coconut plus more for topping
  • 1 cup
    shredded fresh carrots
  • 1 tsp
    cinnamon
  • 1⁄4 tsp
    allspice
  • 1⁄4 tsp
    ginger
  • 1⁄4 tsp
    salt
  • 1⁄8 tsps
    ground cloves
  • 1 tsp
    pure vanilla or vanilla bean paste
  • 1 1⁄2 tbsps
    melted coconut oil
  • 1 tbsp
    pure maple syrup
  • 2 tbsps
    coconut flour
  • 6 oz
    LILY'S White Chocolate Style Bar chopped or chips
  • 1 tbsp
    coconut oil

Directions

Equipment Needed 
food processor food processor
 freezer freezer
 microwave microwave
1

In a food processor add the dates, nuts, shredded coconut, spices, melted coconut oil and pure maple syrup, and blend until the nuts and dates are broken down and it forms a sticky mixture. Add in the coconut flour and pulse until fully combined. It should create a workable cookie dough like mixture that you can easily shape into balls.

2

Using a small cookie dough scoop or spoon, scoop out the mixture and roll into balls. It should create about 16-18 balls. Place is freezer to set for 15 minutes.

3

Meanwhile, add the white chocolate and solid coconut oil to a small microwave safe bowl. On 50% power and in increments of 45 seconds, stirring after each increment, heat the chocolate until fully melted.

4

Coat each truffle into the melted white chocolate. Top with shredded coconut. Place in freezer and set about 20 minutes.

5

Serve and enjoy!


Recipe contributed by Daniliciousdishes.

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