Description
These Carrot Cake Truffles with Vanilla Bean Icing are a delicious, no-bake treat packed with warm spices, natural sweetness, and wholesome ingredients. Made with grated carrots, walnuts, dates, and shredded coconut, these truffles bring all the flavors of carrot cake in a bite-sized, guilt-free indulgence. Topped with a smooth vanilla bean cashew icing, they are perfect for dessert, snacks, or special occasions.
Ingredients
For the Carrot Cake Truffles:
- Grated carrots
- Walnuts
- Dates
- Oats
- Shredded coconut
- Chia seeds
- Ground cinnamon
- Ground ginger
- Ground nutmeg
For the Vanilla Bean Icing:
- Cashews
- Coconut butter or oil
- Maple syrup
- Vanilla extract
- Fresh lime juice
Instructions
Blend the Truffle Mixture – In a food processor, blend carrots, walnuts, dates, oats, shredded coconut, chia seeds, and spices until combined into a dough-like consistency.
Form the Truffles – Roll the mixture into small bite-sized balls and place them on a lined tray. Chill in the refrigerator for at least 30 minutes.
Prepare the Icing – Blend cashews, coconut butter, maple syrup, vanilla extract, and lime juice until smooth and creamy. Adjust consistency with a little water if needed.
Coat the Truffles – Dip or drizzle the truffles with the vanilla bean icing. Place them back on the tray and chill until set.
Serve and Enjoy – Once the icing is firm, enjoy immediately or store for later!
Notes
- Add chopped pecans or almonds for extra crunch.
- Swap walnuts for sunflower seeds for a nut-free option.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Let truffles sit at room temperature for a few minutes before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American