Raw Carrot Cake Truffles
Sweet, moist, decadent Raw Carrot Cake Truffles!
Servings Prep Time
22balls 20minutes
Passive Time
Servings Prep Time
22balls 20minutes
Passive Time
  • 1/2cup Carrots, julienne
  • 1 1/2cup Walnuts, Raw
  • 1cup Coconut, Dessicated(finely
  • 10large Medjool Dates, pitted and chopped
  • 1/2cup Fresh Pineapples Chunks(Do Not Use Canned Pineapples)
  • Lemon Zest(small lemon)
  • 1/8tsp Nutmeg
  • 1/4tsp Cinnamon(prefer Saigon cinnamon)
  • 1/4tsp Ground Ginger
  • 1/8tsp Allspice
  • 2Tbsp Old Fashion Rolled Oats
  • additional Coconutfor coating truffles
  1. To ensure that the ingredients are processed evenly, be sure to place all of the ingredients in order listed above into a food processor fitted with an “S” blade. Pulse several times (about 15-20 times) until all ingredients are well blended and chopped. The mixture should be wet and crumbly but not gooey.
  2. Sprinkle extra desiccated coconut onto a cookie sheet. Using a cookie scoop, dip out the dough and form into a tight ball then roll around in the coconut until evenly coated. Continue this process until all dough has been used up. This should make about 22 truffles.
  3. Place onto a plate into the fridge and allow them to chill for 2 hours. This will allow the truffles to firm up and all of the flavors to blend. Keep in the fridge until ready to serve. Enjoy!
  4. The truffles will keep in an airtight container in the fridge for up to 5-7 days.
Recipy by Get2dRoot Health and Wellness