No-Bake Carrot Cake Truffles
Serves 23
20 mins prep
30 mins Chilling Time
50 mins total
These no-bake carrot cake truffles are soft and chewy, with a crunchy walnut and coconut base and a smooth white chocolate coating. They are packed with natural sweetness from carrots and dates, and spiced with cinnamon, fresh ginger, and nutmeg. They are vegan, grain-free, Paleo, and can be made nut-free.
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Add all the ingredients except for white chocolate to a food processor and pulse until you get a sticky crumbly mix.
Use a cookie scoop or large spoon to scoop out the dough and roll into balls between the palms of your hands. Chill the balls in the freezer for 30 minutes or longer to firm up.
Break up the white chocolate into small chunks and add it to a small heat-proof bowl. Place the bowl over a pot of boiling water and cover with a lid until melted. Add a teaspoon of coconut oil (or more) if necessary (depending on the type of chocolate used) to get a smooth pourable texture. Let it cool down for 5 minutes.
Take out the carrot cake balls from the freezer, dip them in the melted white chocolate and place on a parchment paper-lined dish. Return to the freezer for 15 minutes or longer until the chocolate is set. Enjoy and store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
