Healthy Carrot Cake Truffles (Edit recipe)

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No bake, gluten, dairy, and refined sugar free! Made with just real food ingredients, these bites are loaded with flavor and texture with each bite. Coated in a cashew cream glaze for pure bliss!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

13

Serves: 16

Ingredients

2 whole Carrots
12 whole Medjool Dates
1.5 cup Coconut Flakes, Unsweetened
1 cup Walnuts
.5 cup Raisins
1 tsp Lemon Juice
0.5 tsp Cinnamon, Ground
.5 tsp Sea Salt

Glaze

.25 cup Cashew Butter
3 Tbsp Coconut Oil, Melted
2 - 3 Tbsp Pure Maple Syrup, Room temp
1 Tbsp Lemon Juice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Process truffle ingredients together
Press together to roll into balls, and place in the fridge
Whisk the glaze ingredients together until smooth and drippy. Add more syrup or melted coconut oil if it's too thick (it will depend how runny your cashew butter is)
Use a fork to dip carrot truffles into the glaze, then place on parchment paper
Top with shredded carrot or crushed walnjts
Refrigerate for 1 hour until glaze has set
Enjoy!
Store in the fridge or freezer

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	228
Fat:	11 g
Carbohydrates:	32 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	82 mg
Fiber:	4 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.