Carrot Cake Truffles
They’re soft, moist and filled with warm spices, a sweet carrot flavor and the creamiest cashew vanilla icing!
Ingredients
Raw Cake Ingredients
- 2 cups shredded carrots Vegetables Compliments of Lee and Maria’s Market
- 1 cup walnuts
- 1 cup dates
- 3 tbsp oats
- 2 tbsp shredded coconut
- 1 tbsp chia seeds
- 1 tsp cinnamon
- ½ teaspoon ground ginger
- ¼ tsp nutmeg
Icing Ingredients
- 1 cup cashews soaked for about 30 minutes
- ½ cup coconut oil melted and cooled
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 lime juiced
- 2-3 tbsp warm water as needed to help blend
Instructions
- Combine the raw cake ingredients in a food processor until the mixture is firm.
- Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing.
- Place all the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn’t smooth enough.
- Coat the truffles with the icing and place them back on the baking sheet.
- Garnish with shredded carrots and chopped walnuts if desired.
- Chill in the freezer until you are ready to serve them.
