No-Bake Carrot Cake Truffles
No-Bake Carrot Cake Truffles
Ingredients
For the Truffle Base
- 1 1/2 cups walnuts, pulsed
- 1 cup freshly grated carrots
- 1/2 cup rolled oats
- 1/2 cup unsweetened coconut flakes
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For the Cashew Vanilla Icing
- 1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained
- 1/4 cup water
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
For Garnish
- 1/4 cup freshly grated carrots
- 1/4 cup chopped walnuts
Instructions
- 1
Add the walnuts to a food processor and pulse until finely chopped but not yet a butter. Then, add the freshly grated carrots, rolled oats, unsweetened coconut flakes, chia seeds, ground cinnamon, ground ginger, and ground nutmeg to the food processor. Process all ingredients together until the mixture forms a moist, cohesive, and dough-like consistency.
⏱️ 10 min
- 2
Roll the truffle mixture into small, uniform, bite-sized balls. Arrange these balls on a parchment-lined baking sheet.
⏱️ 10 min
- 3
Place the baking sheet with the truffle balls in the refrigerator to chill and firm up for at least 1 hour.
- 4
While the truffle balls are chilling, prepare the cashew vanilla icing. In a high-speed blender, combine the drained raw cashews, water, melted coconut oil, and vanilla extract. Blend until the mixture is completely smooth and creamy, achieving a liquid icing consistency.
⏱️ 5 min
- 5
Once the truffle balls are firm, dip each one into the prepared cashew vanilla icing, ensuring it is fully coated. Return the coated truffles to the parchment-lined sheet. Immediately sprinkle the wet icing with small pieces of fresh grated carrot and chopped walnuts for an attractive and flavorful garnish.
⏱️ 10 min
- 6
Serve the no-bake carrot cake truffles immediately or store them in an airtight container in the refrigerator for up to 5 days.
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Carrot Cake Truffles
Ingredients
For the Truffle Base
- 1 1/2 cups walnuts, pulsed
- 1 cup freshly grated carrots
- 1/2 cup rolled oats
- 1/2 cup unsweetened coconut flakes
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For the Cashew Vanilla Icing
- 1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained
- 1/4 cup water
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
For Garnish
- 1/4 cup freshly grated carrots
- 1/4 cup chopped walnuts
Instructions
- 1
Add the walnuts to a food processor and pulse until finely chopped but not yet a butter. Then, add the freshly grated carrots, rolled oats, unsweetened coconut flakes, chia seeds, ground cinnamon, ground ginger, and ground nutmeg to the food processor. Process all ingredients together until the mixture forms a moist, cohesive, and dough-like consistency.
⏱️ 10 min - 2
Roll the truffle mixture into small, uniform, bite-sized balls. Arrange these balls on a parchment-lined baking sheet.
⏱️ 10 min - 3
Place the baking sheet with the truffle balls in the refrigerator to chill and firm up for at least 1 hour.
- 4
While the truffle balls are chilling, prepare the cashew vanilla icing. In a high-speed blender, combine the drained raw cashews, water, melted coconut oil, and vanilla extract. Blend until the mixture is completely smooth and creamy, achieving a liquid icing consistency.
⏱️ 5 min - 5
Once the truffle balls are firm, dip each one into the prepared cashew vanilla icing, ensuring it is fully coated. Return the coated truffles to the parchment-lined sheet. Immediately sprinkle the wet icing with small pieces of fresh grated carrot and chopped walnuts for an attractive and flavorful garnish.
⏱️ 10 min - 6
Serve the no-bake carrot cake truffles immediately or store them in an airtight container in the refrigerator for up to 5 days.