(Raw) Carrot Cake Truffles

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There aren’t many thing in life I love more than dessert… so when I can put a healthy twist on one of my favorite desserts, I am one happy girl! I discovered how versatile dates can be when I made lemon date bars last month, and I’ve been dreaming up new flavor combinations ever since. These taste just like a carrot cake cake pop, but without all the cream cheese and sugar! In fact, they’re VEGAN! I have to say, I’m pretty impressed with how they turned out.

Carrot Cake Truffles:

  • 12 oz. pitted dates
  • 1 cup almonds
  • The zest of one small orange
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1/4 cup shredded coconut, unsweetened
  • 2 medium carrots, finely grated
  • 1/4 cup crushed pineapple
  • additional shredded coconut and almond meal for coating

Inspiration: A Tasty Love Story

Servings: 25

Nutrition per serving:

carrot cake truffle nutrition

Add everything besides the carrots in a food processor and blend until you have a well mixed dough. Add the carrots and pulse until the carrots are mixed into the dough, but still has some texture.

Refrigerate for 1 hour, then gently use your palms to shape 3/4 inch balls. Roll the balls in whatever topping you prefer, I tested out grated coconut and almond meal. I liked the coconut coating best!

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I thought the truffles tasted wonderful. They definitely taste healthier than my normal treats, but I like that these can satisfy my sweet tooth AND leave me feeling great!

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8 thoughts on “(Raw) Carrot Cake Truffles

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