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    Home | Recipes | Chocolates

    Paleo Carrot Cake Truffles

    By Adriana Harlan | 64 Comments | Published: Sep 23, 2014 · Modified: Oct 1, 2020

    Recipe Video Reviews
    5 from 22 reviews

    These Carrot Cake Truffles are a unique, healthy and delicious truffle recipe that tastes like carrot cake and requires no baking. They are easy to make and great to eat for dessert, as a snack during the day or a party treat during Easter celebrations.

    Carrot cake truffles on a wooden table with a bite taken off

    These Carrot Cake Truffles are the easiest and healthiest carrot cake you'll ever make. You only need a food processor (or blender) and a handful of ingredients. Plus there's no baking involved!

    Reading the ingredients listed for this carrot cake would never make you think that it tastes like carrot cake. But let me tell you... it does!

    I created this recipe not expecting much, but the result blew me away, so I am really excited to share this recipe with you.

    four carrot cake truffles on a wooden table with a bite taken off

    You know I am crazy for chocolate, so even though the little cake balls taste really good on their own, I decided to give them an extra touch and dip them in dark chocolate.

    Dipping them in chocolate made them look beautiful, but it took away the taste of the carrot cake a bit. But everything with chocolate tastes amazing so I am sure you'll like it also.

    Carrot cake truffles drizzled in chocolate sitting on parchment paper

    I would love to hear from you if you make this recipe. So please let me know your thoughts in the comments below.

    Enjoy the easiest and healthiest carrot cake recipe out there and share it with everyone 😉

    Need more ideas to use those carrots laying around the house? Try my Carrot Cake recipe and this Carrot Apple Soup.


    🎥 Watch the recipe video

    Carrot Cake Truffles (Paleo, gluten-free, dairy-free, Vegan)

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    Carrot Cake Truffles (Vegan, Paleo)

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    5 from 22 reviews
    Recipe by Adriana Harlan
    Servings :15
    Prep :15 mins
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    Ingredients

    Carrot Cake:

    • 1 cup carrot, finely grated
    • 4 large Medjool dates
    • ½ cup blanched almond flour
    • ½ cup pecans, chopped
    • 1 tablespoon golden flaxseed meal
    • 2 teaspoons vanilla extract
    • ⅛ teaspoon ground cinnamon
    • ⅛ teaspoon fine Himalayan salt

    Chocolate:

    • ⅓ cup plus 1 tablespoon semisweet mini chocolate chips, dairy/soy-free brand
    • 1 teaspoon coconut oil, melted
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Carrot Cake:

    • Remove the pit from your dates and process in your food processor or blender until creamy and smooth.
    • Add all the remaining ingredients to the food processor and pulse until everything is combined.
    • Roll the mixture into ball (about 1 ½ teaspoons per ball) and place them on a baking sheet lined with parchment paper.
    • Place sheet in the freezer and go onto melting the chocolate.

    Chocolate:

    • Slowly melt about 2 tablespoons of the chocolate in a bowl over simmering water (double boiler).
    • Remove from stove and mix in the coconut oil and more of the chocolate little by little until it's all melted.
    • Dip the chilled truffles one at the time in the chocolate and set it back onto the parchment paper. 

    Notes

    Store in the fridge.

    Nutrition per serving

    Calories: 115.8kcalProtein: 2.3gFat: 7.6gSaturated Fat: 1.6gSugar: 7.3gFiber: 2.9gCarbohydrates: 11gNet Carbs: 8.1g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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    Latest Recipes

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