Carrot Cake Truffles Recipe: Deliciously Creamy and Spice-Filled!

🥕🍰 Carrot Cake Truffles are a delightful treat that combines the classic flavors of carrot cake with a creamy cashew vanilla icing. This recipe remains one of my all-time favorites, loved for its soft, moist texture and the warm blend of spices. These truffles are perfect for satisfying your sweet tooth while enjoying a healthier twist on a beloved dessert.

Ingredients

Raw Cake Mixture:

2 cups shredded carrots
1 cup walnuts
1 cup dates
3 tbsp oats
2 tbsp shredded coconut
1 tbsp chia seeds
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg

Icing:

1 cup cashews (soaked for about 30 minutes)
½ cup coconut oil, melted and cooled
3 tbsp pure maple syrup
1 tsp vanilla extract
Juice of 1 lime
2-3 tbsp warm water (as needed to achieve the right consistency)

Instructions

Prepare the Raw Cake Mixture:
- In a food processor, combine the shredded carrots, walnuts, dates, oats, shredded coconut, chia seeds, cinnamon, ground ginger, and nutmeg.
- Process until the mixture becomes firm and holds together well when pressed.
Shape the Truffles:
- Roll the mixture into small balls and arrange them on a lined baking sheet.
- Place the baking sheet in the freezer to chill while you prepare the icing.
Make the Icing:
- In a blender, combine the soaked cashews, melted coconut oil, pure maple syrup, vanilla extract, and lime juice.
- Blend until smooth, adding warm water a tablespoon at a time until the icing reaches a creamy consistency that can easily coat the truffles.
Coat the Truffles:
- Dip each chilled truffle into the cashew icing, ensuring they are fully coated.
- Return the coated truffles to the lined baking sheet.
Garnish (Optional):
- For an extra touch, garnish the truffles with additional shredded carrots and chopped walnuts.
Chill and Serve:
- Chill the truffles in the freezer until they are ready to serve.