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!
Servings: 12 - 14
Calories: 185kcal
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
- Soaking nuts and seeds makes raw desserts come out fudgy and smooth.
- * You can use coconut flour or plain/vanilla vegan pea protein.
- For storing and serving tips, see the post above.
Nutrition
Calories: 185kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Sodium: 8mg | Fiber: 3g | Sugar: 12g