These easy raw carrot cake truffles are incredibly delicious. They are paleo, vegan, keto and gluten-free – Perfect healthy Easter recipe for the whole family.
Loaded with fiber, healthy fats and plant-based proteins, these little raw carrot cake truffles are the perfect energy balls for a pre-workout snack or as an afternoon pick me up.
Refined sugar-free yet perfectly sweet.
Even better?
No baking required!
I love making raw recipes like this vegan carrot cake truffle.
Because not only are raw energy balls quick and easy to make, but they are packed with protein, fats, and nutrients. They are my favorite healthy snack to get you past your mid-day slump.
I have so many raw snack recipes like this one that are paleo, vegan, gluten-free and keto-friendly:
Because I am clearly obsessed.
Carrot cake is my favorite dessert around Easter or all year round.
My American host parents always had such thoughtful baskets –
Coloring books and crayons, little puzzle toys, bright colorful eggs filled with jelly beans and milk chocolate… the list goes on.
Every bite of these carrot cake balls takes me back to those moments.
If you’re a carrot cake lover this recipe is guaranteed to be your new favorite.
And of course, without all of the guilt because I made them refined sugar-free, gluten-free keto and paleo-friendly too!
How to Make These Vegan Carrot Cake Truffles
The only a few simple ingredients you need for this recipe are:
- Raw cashews (soaked)
- Raw walnuts (soaked)
- Shredded raw carrots
- Raisins
- Medjool dates
- Coconut flour
- “Carrot Cake” Spices
Now, I’m not kidding when I tell you this carrot cake truffle recipe is easy. You are just going to take all of the ingredients, mix them up in a food processor and voila!
You’ve got the carrot cake base for your truffles.
To kick these little balls of raw carrot cake bliss up a notch, I finished them off with my favorite cashew cream cheese frosting recipe, which is also super simple by the way!
Some other ways to finish off the raw carrot cake balls:
1. Melt some coconut butter and mixing it with a dash of vanilla extract.
The vanilla complements the notes of cinnamon, ginger, and allspice like a dream.
2. Roll the balls in shredded coconut.
Additionally, you can toast the coconut first for an added layer of flavor.
3. Top it with some powdered sugar.
4. Coat or drizzling with melted chocolate.
If you want to make these even more festive, you could use the coconut butter or white chocolate and add food coloring to make them easter egg colored.
Tips for Making Vegan Carrot Cake Truffles
The great thing about making any kind of cake pops and raw truffles is that you don’t really have to worry too much about how the cake comes out because you’re going to crumble it up and roll it into little balls anyway.
That being said, there are a few tips and tricks I’ve learned along the way to ensure you get the perfect cake ball every time. And of course, I want to share them with you!
1. Squeeze carrot shreds with a paper towel to eliminate excess moisture.
2. Medjool dates are larger and provide a sticker texture compared to regular dates.
They are my favorite natural sweetener to use in a raw dessert recipe like these carrot cake balls.
3. Freeze or refrigerate cake bites before coating with melted chocolate of coconut butter to make sure the balls don’t start to break apart.
What Makes Vegan Carrot Cake Truffles Healthy
These carrot cake truffles are loaded with healthy fats from the cashews, walnuts, and shredded coconut, along with fiber and plant protein.
They are sweetened naturally with dates and raisins, so there’s no need for added sugar.
Additionally, the carrots also offer a hint of sweetness as well.
Having a balance of healthy fats, fiber and protein from the nuts, along with the carbs provided from the dates and raisins will provide a steady energy throughout the day.
That’s why these are great to have as snacks and a perfect solution for those days where you just don’t have time to make something.
Feel free to make a big batch and freeze for a later date!
Enjoy!
What’s your favorite carrot cake recipe? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BT TAGGING #SHUANGYSEATS
You may also like these Carrot Cake inspired recipes:
Raw Carrot Cake Truffles
These Raw Carrot Cake Truffles are vegan, gluten-free, paleo, keto-friendly and so easy to make. Perfect dessert for Easter!
Ingredients
- 1 cup raw cashew
- 1 cup raw walnuts
- 3/4 cup shredded carrots
- 3/4 cup medjool dates (about 8 large dates, pitted)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp all spice
- 1/4 cup coconut flour *
- 1/3 cup raisins
Instructions
- Soak raw cashew and walnuts overnight in warm water with a pinch of salt. Drain and rinse before preparing these carrot cake bites
- In a food processor pulse dates, cashews and walnuts, until well combined.
- Then add coconut flour, spices, and grated carrots. Blend again until the mixture forms a gooey dough. If the dough is still very wet and not forming, add more coconut flour, 1 tablespoon at a time.
- Fold in raisins, pulse a few times.
- Place the food processor in the fridge for 30 minutes or freezer for 15 minutes for the dough to chill.
- Roll into balls. Wet your hands before rolling to prevent sticking.
- Coat with coconut flakes, coconut butter or cashew cream frosting (you can find the recipe here).
- Store in the freezer. Enjoy!
Notes
- Soaking nuts and seeds help make the nutrients and minerals more available for our bodies to digest. It also makes raw desserts come out fudgy and smooth.
- * Add more coconut flour, 1 tablespoon at a time until the carrot cake mixture forms a doughy texture.
- For storing and serving tips, see the post above.
- For Keto options, replace dates with 1/2 cup (to taste) powdered monk fruit sweetener.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 185Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 8mgCarbohydrates: 18gFiber: 3gSugar: 12gProtein: 4g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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