CARROT CAKE TRUFFLES
One of the first recipes I ever shared, and still my favorite to date! These truffles are soft, moist, and filled with warm spices, a sweet carrot flavor, and the creamiest cashew vanilla icing. Each bite is a little taste of cozy, homemade goodness—like carrot cake, but in a bite-sized, melt-in-your-mouth form. Perfect for a quick treat, a dessert platter, or even as an energy-boosting snack!
Raw Cake Ingredients:
- 2 cups shredded carrots (freshly grated for the best texture and flavor)
- 1 cup walnuts (adds richness and a nutty crunch)
- 1 cup dates (for natural sweetness and chewiness)
- 3 tbsp oats (helps bind the mixture and gives a little heartiness)
- 2 tbsp shredded coconut (for a hint of tropical sweetness)
- 1 tbsp chia seeds ✨ (adds a boost of fiber and omega-3s)
- 1 tsp cinnamon (the perfect warming spice)
- ½ tsp ground ginger (adds a subtle zing)
- ¼ tsp nutmeg (a little extra depth of flavor)
Icing Ingredients:
- 1 cup cashews (soaked for about 30 minutes to soften)
- ½ cup coconut oil (melted and cooled for a smooth, creamy texture)
- 3 tbsp pure maple syrup (adds just the right amount of sweetness)
- 1 tsp vanilla extract (brings a cozy, aromatic flavor)
- 1 lime, juiced (adds brightness and balances the sweetness)
- 2-3 tbsp warm water (as needed to help blend)
Instructions:
1. Prepare the Raw Cake Base
In a food processor, combine the shredded carrots, walnuts, and dates. Pulse a few times to break everything down. Add the oats, shredded coconut, chia seeds, cinnamon, ginger, and nutmeg. Process until the mixture becomes slightly sticky and holds together when pressed between your fingers.
If the mixture seems too dry, add an extra date or a teaspoon of warm water. If it’s too wet, sprinkle in a little more oats or shredded coconut.
2. Form the Truffles
Using your hands, roll the mixture into small, bite-sized balls. Aim for about 1-inch diameter for the perfect truffle size. Place them on a parchment-lined baking sheet or plate. Transfer to the freezer and chill for at least 20 minutes, or until they firm up.
3. Make the Cashew Vanilla Icing
Drain and rinse the soaked cashews, then add them to a high-speed blender along with the melted coconut oil, maple syrup, vanilla extract, and lime juice. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
If the mixture is too thick, add a tablespoon of warm water at a time until you reach a pourable, but still thick, consistency. The icing should be velvety smooth and rich.
4. Coat the Truffles
Remove the truffles from the freezer. Using a small spoon or dipping tool, coat each truffle with the cashew icing. You can dip them completely or drizzle the icing over the top for a more rustic look.
5. Garnish & Chill
For an extra-special touch, sprinkle some shredded carrots, chopped walnuts, or a dusting of cinnamon on top before the icing sets. This adds a little texture and makes them look even more beautiful!
Return the truffles to the freezer for at least 30 minutes to allow the icing to set completely.
6. Serve & Enjoy!
When ready to eat, let the truffles sit at room temperature for a couple of minutes before biting in—they’ll be soft, creamy, and utterly delicious! Store leftovers in the freezer for up to 2 weeks or in the fridge for up to 5 days.
Perfect for:
✔️ A quick and wholesome treat
✔️ A sweet snack without refined sugar
✔️ Sharing with friends & family
✔️ A bite-sized dessert for parties
Enjoy every delicious, spiced, and creamy bite! ✨
