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–+ servings
Benjamin

Quick & Easy No-Bake Carrot Cake Truffles Recipe

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.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Coat the Truffles – Dip or drizzle the truffles with the vanilla bean icing. Place them back on the tray and chill until set.
  5. 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.

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