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Delicious carrot cake truffles coated in rich chocolate, paired with a sprinkle of coconut.

Carrot Cake Truffles

Delicious no-bake truffles that capture the flavor of classic carrot cake in a bite-sized treat, perfect for sharing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Medjool dates Pitted
  • 1/2 cup Pecans Chopped
  • 1/2 cup Walnuts Chopped
  • 1/2 cup Shredded coconut Unsweetened
  • 1 cup Shredded carrots Freshly grated
  • 8 ounces White chocolate or chocolate for coating Melted

Method
 

Preparation
  1. In a food processor, blend together the Medjool dates, pecans, walnuts, shredded coconut, and shredded carrots until a sticky mixture forms.
  2. Roll the mixture into small balls (truffles) using your hands.
  3. If desired, melt the white chocolate or chocolate and dip each truffle in it to coat.
  4. Place the coated truffles on a parchment-lined tray and let them cool until the chocolate hardens.

Notes

For best flavor, serve truffles at room temperature. Store them in an airtight container in the refrigerator for up to a week, or freeze them separated by parchment paper.