Healthy Carrot Cake Truffles - No-Bake, Gluten-Free, No Sugar
These Carrot Cake Truffles are one of those little treats I keep coming back to every spring. They have all the cozy flavors of classic carrot cake, warm spices, sweet carrots, a hint of vanilla, but in a much lighter, simpler form. And the best part? They come together in minutes, no oven needed.
Ingredients
- 1/2 cup (100g) soft dates , pitted
- 3/4 cup (75g) finely grated carrot , about 1 medium carrot
- 3/4 cup (80g) oats
- 1/2 cup (60g) walnuts or pecans , lightly toasted
- 1/4 cup (25g) unsweetened shredded coconut , plus extra for rolling
- 1/2 tsp (3g) vanilla extract
- 2 tsp (10g) lemon juice
- 1/2 tsp (2g) cinnamon
- pinch of nutmeg
- pinch of ground ginger
- 1/4 tsp (1g) salt
Instructions
- Place the walnuts or pecans in a dry skillet over medium heat. Toast for 4–6 minutes, stirring often, until fragrant and lightly golden. Be careful not to burn them.
- Add the oats and cooled nuts to a food processor.
- Pulse a few times until you get a coarse, crumb-like texture. You want some small chunks for texture, not a fine flour.
- Add the dates, finely grated carrot, shredded coconut, spices, salt, vanilla, and lemon juice.
- Process until the mixture comes together. Blend until the mixture starts to clump and stick when pressed between your fingers. If it feels too dry, add 1 tablespoon of water and pulse again.
- Scoop about 1 tablespoon of mixture and roll between your palms to form small balls.
- Roll the truffles in shredded coconut if desired.
- Refrigerate for at least 30 minutes to firm up before serving.
- For storage, refrigerate up to 5 days, in an airtight container or freeze up to 3 months.
Nutrition
Serving: 1 truffleCalories: 42kcalCarbohydrates: 5.9gProtein: 1.05gFat: 1.83gSaturated Fat: 0.202gSodium: 27mgPotassium: 64mgFiber: 1gSugar: 2.79gVitamin A: 502IUVitamin C: 0.4mgCalcium: 8mgIron: 0.29mg