Description
These paleo carrot cake truffles are naturally sweet, moist, and packed with warm spices, making them a healthy no-bake treat. Perfect for a quick snack or dessert with wholesome ingredients.
Ingredients
- 1 cup almond flour
- 1 cup finely grated carrots
- 1 cup pitted dates
- 1/2 cup unsweetened shredded coconut
- 2 tbsp coconut oil, melted
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Add the dates to a food processor and blend until a sticky paste forms.
- Add the grated carrots, almond flour, shredded coconut, coconut oil, vanilla, spices, and salt.
- Process until the mixture is well combined and forms a dough-like consistency.
- Scoop small portions and roll into bite-sized balls using your hands.
- Place the truffles on a tray and refrigerate for at least 20 minutes to firm up.
- Serve chilled or at room temperature.
Notes
- Store in an airtight container in the refrigerator for up to 1 week.
- You can roll the truffles in extra shredded coconut or chopped nuts for added texture.
- If the mixture is too dry, add a little more melted coconut oil.
- For extra sweetness, add a drizzle of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
