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Carrot Cake Truffles

Course Dessert
Freeze Time 30 minutes


  • 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


  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 shredded carrots 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 in 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 to set, about 20 minutes.
  5. Serve and enjoy!

Recipe Notes

Store in an airtight container in the fridge for up to two weeks (or a month in the freezer).