Healthy Carrot Cake Truffles
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!
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
13
Serves: 16
Ingredients
- 2 whole2 whole2 whole Carrots
- 12 whole12 whole12 whole Medjool Dates
- 1.5 cup1.5 cup1.5 cup Coconut Flakes, Unsweetened
- 1 cup1 cup1 cup Walnuts
- .5 cup.5 cup.5 cup Raisins
- 1 tsp1 tsp1 tsp Lemon Juice
- 0.5 tsp0.5 tsp0.5 tsp Cinnamon, Ground
- .5 tsp.5 tsp.5 tsp Sea Salt
- .25 cup.25 cup.25 cup Cashew Butter
- 3 Tbsp3 Tbsp3 Tbsp Coconut Oil, Melted
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Pure Maple Syrup, Room temp
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
Glaze
Process
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
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Gluten Free Grain Free Nightshade Free Other Paleo Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Vegan Vegetarian| 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. | |
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