These no bake carrot cake energy balls are incredibly delicious and easy to make. They are both vegan and gluten-free. They make the perfect freezer snacks or dessert for the whole family this spring.

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

A piece of raw carrot cake truffle covered with coconut flakes. There are a few more vegan carrot cake balls in the back.

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.

There is a pile of gooey and fudgy energy balls that are rolled in shaved coconut

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.

How to Make These Vegan Carrot Cake Truffles

Instruction on how to make raw carrot cake truffles in a food processor.

The only 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 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 Finish Your Raw Carrot Cake Balls

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.

A dozen raw carrot cake truffles on a parchment paper lined pan.

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 Shredded Carrots with a Paper Towel

This is 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 balls before coating with melted chocolate or coconut butter

This will make sure the balls don’t start to break apart.

What Makes Vegan Carrot Cake Truffles So Yummy?

A plate of Carrot Cake truffles. A few of them are covered by coconut flakes, a few are covered by coconut butter and topped with shredded carrots.
  • These carrot cake truffles are loaded with wholefoods ingredients – cashews, walnuts, and shredded coconut.
  • 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.

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.

These Raw Carrot Cake Truffles are freezer-friendly! Feel free to 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

You may also like these Carrot Cake inspired recipes:

  1. Mini Raw Vegan Carrot Cake Bites

  2. Paleo Carrot Cake Bars

  3. Carrot Cake Paleo Donuts  

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:Raw Carrot Cake Truffles

These Raw Carrot Cake Truffles are vegan, gluten-free, paleo, and so easy to make. It's the perfect healthy snack and dessert for Easter, or all year round.
5 stars (3 reviews)

Ingredients

  • 1 cup raw cashew
  • 1 cup raw walnuts
  • 3/4 cup medjool dates, about 8 large dates, pitted
  • 3/4 cup shredded carrots
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp all spice
  • 2 – 3 tbsp coconut flour *
  • 1/3 cup raisins
  • Coconut flakes and/or melted coconut butter for rolling

Instructions 

  • Soak raw cashew and walnuts overnight in filtered water with a pinch of salt, or hot water for a couple of hours. Drain and rinse before preparing these carrot cake bites
  • In a food processor, pulse pitted Medjool dates, cashews and walnuts, until no chunks are left.
  • Add 2 tbsp of coconut flour*, spices, and 1/2 cup of 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 and the rest of the shredded carrots, 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

  1. Soaking nuts and seeds makes raw desserts come out fudgy and smooth.
  2. * Add more coconut flour, 1 tablespoon at a time until the carrot cake mixture forms a doughy texture.
  3. For storing and serving tips, see the post above. 
  4. For Keto option, replace dates with 3-4 tbsp (to taste) of liquid monk fruit sweetener and reduce the coconut flour to 1-2 tbsp.
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 plate of Carrot Cake truffles. A few of them are covered by coconut flakes, a few are covered by coconut butter and topped with shredded carrots. There is a bite on top. Pinterest Image

 

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:Raw Carrot Cake Truffles

These Raw Carrot Cake Truffles are vegan, gluten-free, paleo, and so easy to make. It's the perfect healthy snack and dessert for Easter, or all year round.
5 stars (3 reviews)

Ingredients

  • 1 cup raw cashew
  • 1 cup raw walnuts
  • 3/4 cup medjool dates, about 8 large dates, pitted
  • 3/4 cup shredded carrots
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp all spice
  • 2 – 3 tbsp coconut flour *
  • 1/3 cup raisins
  • Coconut flakes and/or melted coconut butter for rolling

Instructions 

  • Soak raw cashew and walnuts overnight in filtered water with a pinch of salt, or hot water for a couple of hours. Drain and rinse before preparing these carrot cake bites
  • In a food processor, pulse pitted Medjool dates, cashews and walnuts, until no chunks are left.
  • Add 2 tbsp of coconut flour*, spices, and 1/2 cup of 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 and the rest of the shredded carrots, 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

  1. Soaking nuts and seeds makes raw desserts come out fudgy and smooth.
  2. * Add more coconut flour, 1 tablespoon at a time until the carrot cake mixture forms a doughy texture.
  3. For storing and serving tips, see the post above. 
  4. For Keto option, replace dates with 3-4 tbsp (to taste) of liquid monk fruit sweetener and reduce the coconut flour to 1-2 tbsp.
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.