These no-bake carrot cake truffles are soft and chewy, with a crunchy walnut and coconut base and a smooth white chocolate coating. They’re packed with natural sweetness from carrots and dates, and spiced with cinnamon, fresh ginger, and nutmeg. They are vegan, grain-free, Paleo, and can be made nut-free. Perfect for a quick and easy snack on Easter or any other occasion.
If you love carrot cake, you will adore these no-bake carrot cake truffles. They’re made with just 10 simple wholesome ingredients and can be whipped up in under 20 minutes! They are nutritious and provide fiber, healthy fats, protein, and antioxidants. Not only are they a fun and tasty treat for the spring and Easter holidays but also perfect all year round. If you’re looking for a healthier (and quicker) option, skip the white chocolate coating and enjoy them right away. They’re crunchy, naturally sweet, and absolutely delicious as is. If you are feeling fancy, coat them in velvety white chocolate for an extra little treat.
Ingredients and Substitutions
The ingredients in these no-bake carrot cake truffles are simple, wholesome, and easy to find. You will need:
- Carrots: It’s not carrot cake without carrots so no substitutions here lol.
- Walnuts: I prefer to use raw walnuts since roasting may damage the polyunsaturated fats, making them more prone to oxidation and free radical formation. Feel free to use pecans instead or substitute them with raw sunflower seeds for a nut-free version.
- Unsweetened shredded coconut: Make sure to use a product with only 1 ingredient, unsulfured coconut, and no added sugar, like this.
- Dates: I used large Medjool dates, but an equivalent amount of other types of dates would also work. If your dates are not soft and easy to blend, soak them in hot water for at least 15 minutes. Drain and reserve the soaking water to add to a smoothie or porridge later.
- Hemp hearts: Optional but great for adding extra protein. Did you know that just 1 tablespoon of hemp hearts contains over 3 grams of protein? 💪
- Vanilla extract: Use a high-quality pure vanilla extract (like this) that’s free from refined sugar, fillers, and additives.
- Cinnamon: Ground cinnamon is an essential spice for adding warmth and a sweet aromatic carrot cake flavor.
- Ginger: Freshly grated ginger root adds a fabulous spicy zing to these carrot cake truffles. If unable to use fresh ginger, you can opt for 1/2 teaspoon of dried ginger powder instead.
- Nutmeg: Always use freshly grated nutmeg, which is a million times more fragrant and flavorful than store-bought ground nutmeg.
- Sea salt: A little pinch of salt can make a big difference in the taste and help enhance the flavors of other ingredients.
- White chocolate: Use store-bought dairy-free white chocolate such as this, make your own using my cashew maple white chocolate recipe, or skip it altogether.
- Coconut oil: Optional. Add a teaspoon (or more) of coconut oil to melted white chocolate, if needed, to achieve a smooth dippable consistency. This really depends on the type of white chocolate you are using.
How to Make No-Bake Carrot Cake Truffles
These no-bake carrot cake truffles are perfect for spring and summer when you don’t want to turn on the oven. All you need is a food processor to mix everything in. I didn’t even shred the carrots first to make this recipe as easy as possible and it worked out beautifully!
You simply process all the ingredients, except for white chocolate and coconut oil, for about 30 seconds until it forms a sticky crumbly mixture. Don’t pulse for too long if you like to maintain some crunch in the truffles. If you prefer a smoother texture, then you can pulse for longer. Scoop with a cookie scoop or spoon, roll into balls with the palms of your hands, and enjoy a few right away! I know you won’t be able to resist munching on at least one 😉 Or is it just me?!
White Chocolate Coating
These no-bake carrot cake truffles are super tasty and flavorful even without the white chocolate coating. So feel free to skip that if you’re short on time or ingredients. If you’re feeling fancy, you could either use your favorite vegan white chocolate bar or make your own from scratch using my cashew maple white chocolate recipe.
Be sure to freeze the balls for at least 15-30 minutes before dipping them into white chocolate, so the balls are firm and the chocolate coating sets more quickly.
While the balls are chilling, you’ll melt the white chocolate. You could use the microwave if you’re short on time but I prefer the double boiler method. Break up the white chocolate into small chunks and add it to a small heat-proof bowl. Place the bowl over a pot of boiling water and cover it with a lid until melted. Depending on the type of chocolate bar you use, you might have to add a teaspoon (or more) of coconut oil when melting the chocolate to achieve a smooth dippable consistency.
Once the chocolate cools down a bit (after 5 minutes or so), dip each ball into the melted chocolate and place them on a parchment paper-lined dish. You will return them to the freezer for another 15 minutes or longer until the chocolate sets. Then you can enjoy these delicious carrot cake truffles and store the leftovers in the fridge or freezer.
How to Store No-Bake Carrot Cake Truffles
You can store these no-bake carrot cake truffles in an airtight container in the fridge for up to a week. If you’d like to freeze them, first spread them onto a baking sheet at equal distances, making sure no two balls are touching. Place the sheet in the freezer for 1-2 hours until the truffles are solid. Transfer the truffles to an airtight container or a resealable bag. Press out as much air as possible, seal, and freeze for up to 3 months.
These truffles are perfect for any occasion, whether it’s the Easter holidays, a potluck, or a cozy night in. You can also customize them with your favorite toppings, such as sprinkles, chopped nuts, or shredded coconut.
More Delicious Truffle/Energy Ball Ideas
- Pistachio Baklava Balls
- Chocolate Chip Golden Fat Balls
- Chocolate Cookie Dough Balls
- Chocolate-Covered Apricot Ginger Energy Balls
- Spiced Apricot Bliss Balls
- Sesame Fig Bliss Balls
- Coconut Snowballs
- Spirulina Hemp Balls
If you make this no-bake carrot cake truffles recipe, please rate it and leave a comment below to let us know how you liked it. Don’t forget to tag your photo @nutriholist #nutriholist on Instagram and share a picture on our Facebook page! We love seeing your creations!
No-Bake Carrot Cake Truffles
Equipment
- Food Processor
Ingredients
- 1 and 1/2 cups (3 medium) carrots roughly chopped
- 1 and 1/2 cups walnuts or sunflower seeds to make them nut-free
- 1/2 cup unsweetened shredded coconut
- 5 (1/2 cup) Medjool dates pitted
- 1/4 cup hemp hearts optional
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh ginger grated
- 1/2 teaspoon nutmeg freshly ground
- Pinch of sea salt
- 1 bar (80 g) vegan white chocolate
- 1 teaspoon coconut oil optional
Instructions
- Add all the ingredients except for white chocolate to a food processor and pulse until you get a sticky crumbly mix.
- Use a cookie scoop or large spoon to scoop out the dough and roll into balls between the palms of your hands. Chill the balls in the freezer for 30 minutes or longer to firm up.
- Break up the white chocolate into small chunks and add it to a small heat-proof bowl. Place the bowl over a pot of boiling water and cover with a lid until melted. Add a teaspoon of coconut oil (or more) if necessary (depending on the type of chocolate used) to get a smooth pourable texture. Let it cool down for 5 minutes.
- Take out the carrot cake balls from the freezer, dip them in the melted white chocolate and place on a parchment paper-lined dish. Return to the freezer for 15 minutes or longer until the chocolate is set. Enjoy and store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Absolutely delish!
Yay, glad you enjoyed them, Susanna! Thanks for your rating and review!