Carrot Cake Truffles
Baking is not for everyone, I get it! I love a good, simple, no-bake dessert recipe, and these no bake Carrot Cake Truffles are the perfect spring treat! They are basically a cake pop and have the most delicious filling that really does taste like carrot cake. They are made with healthier ingredients that are gluten, dairy, and refined sugar free as well!
Equipment
- 1 Mixing bowl
- 1 Sheet pan
- Parchment paper
Ingredients
- 2 cups almond flour
- 4 tbsp coconut flour
- 3 tbsp coconut sugar
- 1/2 cup raw cashew or almond butter
- 4 oz dairy free cream cheese
- 1/3 cup maple syrup
- 1/2 cup shredded carrots
- 2 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp all spice
- 1 tsp vanilla extract
- 1 1/2 cups dairy free white chocolate chips
- 2 tsp coconut oil
- Natural orange food coloring
Instructions
- In a bowl, mix together the almond flour, coconut flour, coconut sugar, and spices.
- Add in the cashew or almond butter, cream cheese, maple syrup, shredded carrots, and vanilla extract. Mix everything together well until a thick cake/cookie dough consistency forms.
- Roll the mixture into about 20-24 balls. Place the carrot cake balls on a parchment paper lined sheet pan and stick them in the freezer for at least 1 hour.
- Melt the white chocolate with the 2 tsp coconut oil either in a double boiler or in the microwave in 30-second increments. (Add some natural orange food coloring if you want them to look more colorful. Set 1/3 cup plain whote chocolate aside for drizzling)
- Take the carrot cake balls out of the freezer and dip each one in the melted white chocolate and then place back on the parchment paper.
- Drizzle the plain white chocolate on top of each truffle for a fancy look.
- Let the chocolate set and then cut off any excess chocolate.
- Store in the fridge and enjoy within 2 weeks of making.