These no bake carrot cake energy balls are incredibly delicious and easy to make with cashews and medjool dates. They are gooey, soft and sweet. Packed with shredded carrots, raisins and rolled in coconut flakes. The perfect snacks for the whole family to enjoy!

With a smooth and fudge-like center, these no-bake raw carrot cake truffles will melt in your mouth.

Energy bites have fast become my favorite way to sneak in a pre-workout snack or as the perfect afternoon pick-me-up treat.

They are refined sugar-free, yet perfectly sweet. Even better? No baking required!

Why I love No Bake Desserts

I love making raw recipes like these vegan carrot cake truffles because they are quick and easy to make, and filled with wholesome ingredients.

They are my favorite snack to get me past the mid-day slump when my energy starts to dip. 

I have so many raw snack recipes, like this one that are also gluten free and vegan friendly.

Because I am clearly obsessed.

Carrot cake is my favorite dessert around Easter and spring time, or all year round honestly.

During Easter, my American host parents always had such thoughtful holiday baskets with 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 raw carrot cake truffles takes me back to those moments.

If you’re a carrot cake lover, this recipe is guaranteed to be your new Easter favorite.

And of course, without all of the guilt because I made them refined sugar-free AND gluten-free.

Ingredients for No Bake Carrot Cake Truffles

The only few simple ingredients you need for this recipe are:

  • Raw cashews (soaked)
  • Shredded raw carrots
  • Raisins
  • Medjool dates
  • Coconut flour or pea protein powder
  • “Carrot Cake” Spices

How to Make These Vegan Carrot Cake Truffles

First, soak raw cashews in hot water for a couple of hours or overnight. Rinse and drain completely.

Then remove the pits from the medjool dates.

For easier rolling, place the no-bake carrot cake batter in the fridge to chill for 30 minutes.

Now, I’m not kidding when I tell you that this raw carrot cake truffle recipe is beyond easy.

You are just going to take all of the ingredients, pulse 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!

Other Ways to Elevate these Carrot Cake Energy Bites

fudgy and gooey energy bites covered in vegan cream cheese frosting

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 raw carrot cake truffles in shredded coconut (unsweetened or sweetened, up to you!).

Additionally, you can toast the shredded coconut first for an added layer of delicious flavor.

3. Dust them with some powdered sugar.

4. Coat or drizzle with melted white or dark chocolate.

If you want to make these even more festive, you could use coconut butter or white chocolate and add food coloring to make them look like Easter eggs.

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 core 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. Soak the cashews: soaking cashews will soften the nuts and create a softer and smoother texture in no-bake truffles. For best result, rinse well and drain the cashews until they are no longer dripping water.
  2. Squeeze Shredded Carrots with a Paper Towel: Though optional, sometimes it helps to eliminate excess moisture.
  3. Choose large soft and plump Medjool dates. They tend to provide a sticker texture compared to regular dates. I do not recommend the dates already have their pits removed. They tend to be a bit dryer than the ones with pits still in them.
  4. Lightly wet your hands before rolling to prevent the dough sticking to your hands. This step will also help the coconut flakes stick to the balls better.
  5. Use coconut flour or vegan pea protein to adjust the texture

Both coconut flour and pea protein help soak up the moisture. So if your batter is more wet and hard to form, you can blend in an additional amount, one tablespoon at a time until the texture can form a dough. To do so, add the protein powder then blend, and repeat this step.

Make sure to do this BEFORE you incorporate the shredded carrots.

Store these Energy Bites

These Raw Carrot Cake Truffles are freezer-friendly!

Do yourself a favor and make a big batch and freeze them for a later date! 

Enjoy!

What’s your favorite carrot cake recipe? Leave a comment below!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Pinterest picture for no bake carrot cake energy balls that are paleo, vegan, gluten free and keto friendly
A batch of no bake paleo carrot cake energy balls that are smooth and fudgy on the inside. Taste just like carrot cake truffles. They make the perfect vegan energy bites.

Get the recipe:No Bake Carrot Cake Truffles {with Cashews}

These no bake carrot cake energy balls are incredibly delicious and easy to make with cashews and medjool dates, which make great snacks!
5 stars (3 reviews)

Ingredients

  • 2 cups raw cashew
  • 1 cup medjool dates, about 8 – 10 large dates, pitted
  • 1/2 cup shredded carrots
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardanom
  • 1 tsp vanilla extract
  • 2 – 3 tbsp coconut flour *
  • 1/3 cup raisins
  • 1/2 cup Coconut flakes for rolling

Instructions 

  • Soak raw cashews in hot water for a couple of hours. Drain until there is no water dripping out.
  • In a food processor, pulse pitted Medjool dates, cashews, cinnamon, ground ginger, cardanomn and vanilla extract, until no chunks are left.
  • Add in 2 – 3 tbsp of coconut flour and blend again.
  • If the dough is still very wet and not forming, add more coconut flour, 1 tablespoon at a time, blend and repeat if needed.
  • Fold in raisins and the shredded carrots, pulse a few times ubtil incorporated.
  • 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.
  • Store in the freezer. Enjoy!

Notes

  1. Soaking nuts and seeds makes raw desserts come out fudgy and smooth.
  2. * You can use coconut flour or plain/vanilla vegan pea protein.
  3. For storing and serving tips, see the post above.
Calories: 185kcal, Carbohydrates: 18g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Sodium: 8mg, Fiber: 3g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

 

A batch of no bake paleo carrot cake energy balls that are smooth and fudgy on the inside. Taste just like carrot cake truffles. They make the perfect vegan energy bites.

Get the recipe:No Bake Carrot Cake Truffles {with Cashews}

These no bake carrot cake energy balls are incredibly delicious and easy to make with cashews and medjool dates, which make great snacks!
5 stars (3 reviews)

Ingredients

  • 2 cups raw cashew
  • 1 cup medjool dates, about 8 – 10 large dates, pitted
  • 1/2 cup shredded carrots
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardanom
  • 1 tsp vanilla extract
  • 2 – 3 tbsp coconut flour *
  • 1/3 cup raisins
  • 1/2 cup Coconut flakes for rolling

Instructions 

  • Soak raw cashews in hot water for a couple of hours. Drain until there is no water dripping out.
  • In a food processor, pulse pitted Medjool dates, cashews, cinnamon, ground ginger, cardanomn and vanilla extract, until no chunks are left.
  • Add in 2 – 3 tbsp of coconut flour and blend again.
  • If the dough is still very wet and not forming, add more coconut flour, 1 tablespoon at a time, blend and repeat if needed.
  • Fold in raisins and the shredded carrots, pulse a few times ubtil incorporated.
  • 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.
  • Store in the freezer. Enjoy!

Notes

  1. Soaking nuts and seeds makes raw desserts come out fudgy and smooth.
  2. * You can use coconut flour or plain/vanilla vegan pea protein.
  3. For storing and serving tips, see the post above.
Calories: 185kcal, Carbohydrates: 18g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Sodium: 8mg, Fiber: 3g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.