Carrot Cake Truffles Recipe

Discover the delightful taste of our Carrot Cake Truffles, an indulgent treat that blends the warm spices and sweet carrot flavor of classic carrot cake with a rich, creamy cashew vanilla icing. These truffles are soft, moist, and perfect for satisfying your sweet tooth!

Ingredients

Raw Cake:

2 cups shredded carrots
1 cup walnuts
1 cup dates
3 tablespoons oats
2 tablespoons shredded coconut
1 tablespoon chia seeds
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg

Icing:

1 cup cashews (soaked for about 30 minutes)
½ cup coconut oil, melted and cooled
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
Juice of 1 lime
2-3 tablespoons warm water (as needed)

Instructions

Prepare the Raw Cake:
- In a food processor, combine the shredded carrots, walnuts, dates, oats, shredded coconut, chia seeds, cinnamon, ground ginger, and nutmeg. Process until the mixture is well combined and firm.
Form the Truffles:
- Roll the mixture into bite-sized balls and place them on a lined baking sheet. Chill the truffles in the freezer while you prepare the icing.
Make the Icing:
- In a blender, combine the soaked cashews, melted coconut oil, maple syrup, vanilla extract, and lime juice. Blend until smooth, adding warm water a tablespoon at a time if necessary to achieve a creamy consistency.
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 and Chill:
- Optional: Garnish with additional shredded carrots and chopped walnuts for added texture and visual appeal.
- Chill the truffles in the freezer until you are ready to serve.

Enjoy your homemade Carrot Cake Truffles—perfect for a sweet snack or a special treat! 🧡🍰

This recipe combines classic carrot cake flavors with a luxurious cashew icing, creating a delightful treat that’s both nutritious and delicious. Ideal for sharing with friends or enjoying as a special indulgence.