These healthy carrot cake truffles are packed with superfoods, like nuts, coconut oil/flour, and dates, but taste just like a decadent piece of carrot cake. Then, they are coated in Lily’s stevia sweetened white chocolate and topped with shredded coconut. It makes for one irresistible bite perfect for Spring!
Healthy Carrot Cake Truffles
It’s Springtime and almost Easter, which means it’s officially carrot cake season! Carrot cake is my hubby’s and mom’s favorite cake. A delicious, moist spiced cake filled with seasonal carrots and smothered in a cream cheese frosting. What’s not to love?!
I decided to recreate this cake in an easy, no-bake, delicious truffle. This healthy carrot cake truffle seriously tastes just like a piece of carrot cake – it’s a tender cake-like center, filled with warm spices, carrots, and nuts, and coated in luscious white chocolate. Best yet, it’s packed with good for you ingredients, like dates, coconut, and nuts. It’s also gluten-free, refined-sugar free, and vegan friendly.
I tested this recipe on my mom and Hubby, both carrot cake aficionado’s. Both were pleasantly surprised out how decadent and delicious these truffles are and gave big thumbs up!
Ingredients
These healthy carrot cake truffles are made with wholesome, real ingredients:
- dates, dates add natural sweetness to the truffles plus help bind the truffles together. They are one of my favorite ingredients when making superfood balls.
- fresh shredded carrots, Obviously essential for a carrot cake! I highly recommend fresh shredded carrots as they have a softer texture and more natural taste. They also blend better than pre-shredded carrots.
- walnuts and pecans, both add a beautiful nuttiness to the truffles that pair well with the spices and carrots. Now I know there is a huge preference for nuts or no nuts in a carrot cake – but don’t worry! – In these truffles, the nuts are broken down into almost a flour-like consistency, so provide the great taste without being detectable – so you get best of both worlds!
- spices, warms spices, like cinnamon, nutmeg, cloves, allspice, and ginger are added to bring these truffles to life! In my book, they are a must for a good carrot cake.
- coconut oil, helps bind the truffles together while also adding superfood goodness.
- shredded coconut, adds a touch of coconut flavor which works great with the spices and carrots. It also adds a little texture. I recommend an unsweetened kind so the truffles do not become too sweet.
- maple syrup, just a touch to make a perfectly sweet truffle.
- coconut flour, creates a moist, tender truffle while also adding a touch of coconut flavor that works perfectly with the other flavors.
- Lily’s White Chocolate, the truffles are coated in a luscious layer of white chocolate, which acts as the frosting. Lily’s white chocolate is sweetened with only stevia so keeps these truffles refined-sugar free.
How to make these truffles
These truffles are super easy to make! Here’s what you do:
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 and a workable cookie dough like mixture is formed.
Using a small cookie dough scoop or spoon, scoop out the mixture and roll into balls. It should create about 16-18 balls. Place in freezer to set for 15 minutes.
Meanwhile, add the chopped white chocolate and solid coconut oil to a small microwave safe bowl. On 50% power and in increments of 45 seconds, heat the chocolate until fully melted, stirring after each increment. You can also use a double boiler for this step.
Coat each truffle into the melted white chocolate. Top with shredded coconut. Place in freezer to set, about 20 minutes.
Serve and enjoy!
How to store these truffles.
I recommend storing the truffles in an airtight container in the fridge for about 2 weeks. You can also store them in the freezer for about a month (I just recommend taking them out about 15 minutes before eating so they can soften).
Lily’s Chocolate
I’m a huge fan of Lily’s chocolate. It’s fresh, clean, and made with simple ingredients. Plus, it’s a delicious chocolate you can actually feel good about eating because it’s:
- No Sugar Added
- Botanically Sweetened with Stevia
- Made with Non-GMO Ingredients
- Gluten Free
I highly recommend using it for this recipe. You can find it at most local grocery stores or online HERE.
Enjoy!
These healthy carrot cake truffles are a decadent, wholesome, and delicious treat sure to be a hit with your family and friends this Spring (if you can keep them long enough to share!).
If you make this healthy carrot cake truffles, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Carrot Cake Truffles
Ingredients
- 8 large pitted dates
- ½ cup pecans
- ½ cup walnuts
- 1 cup shredded coconut plus more for topping
- 1 cup shredded fresh carrots
- 1 tsp cinnamon
- ¼ tsp. allspice
- 1/4 tsp. ginger
- 1/4 tsp. salt
- 1/8 tsp. ground cloves
- 1 tsp. pure vanilla or vanilla bean paste
- 1 ½ tablespoons melted coconut oil
- 1 tablespoon pure maple syrup
- 2 tablespoons coconut flour
- 6 oz Lily’s white chocolate bar chopped or chips
- 1 tablespoon solid coconut oil
Instructions
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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 shredded carrots and pulse until fully combined. It should create a workable cookie dough like mixture that you can easily shape into balls.
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Using a small cookie dough scoop or spoon, scoop out the mixture and roll into balls. It should create about 16-18 balls. Place in freezer to set for 15 minutes.
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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.
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Coat each truffle into the melted white chocolate. Top with shredded coconut. Place in freezer to set, about 20 minutes.
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Serve and enjoy!
Recipe Notes
Store in an airtight container in the fridge for up to two weeks (or a month in the freezer).
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