I am on a huge carrot kick (baked oatmeal breakfast bars), probably because I should be, because it is almost Easter?! Yep, when I got home from Mexico and saw all the carrot craziness on Pinterest, I was like “Not a papaya/watermelon season? Works for me”. So here we are, making the most easy, delicious and healthy carrot cake truffles with shredded carrots, coconut flakes, oats, raising and raw almond butter.
What I’m trying to say is – in case you are entertaining this Easter and want to avoid baking and eating an entire carrot cake, these carrot cake balls with delicate amount of chocolate are exactly what you are looking for.
All ingredients are raw, starting with raw creamy almond butter. And I have good news for peeps, like Alex, that are trying to spread a natural or organic nut butter on a toast at 6AM – MaraNatha’s creamy raw almond butter is good to go without having to wake up 5 minutes earlier.
I found mine in Kroger (Fred Meyer in PNW), realized it is super creamy and deserves a spotlight besides on a toast or spoon. This is how it looks as soon as you open the jar, pinky promise.
I understand there are quite a few carrot cake truffles recipes out there and over there, but none are like mine. All things whole foods here: rolled oats, raisins, unsweetened and unsulphured coconut flakes, raw almond butter, maple syrup, cinnamon, nutmeg and a pinch of salt.
I prefere to use a bowl and a spoon (if I can) instead of a food processor when making treats like healthy chocolate coconut balls, healthy rum balls or healthy pumpkin brownies. Because I do not like to wash the machine, or even worse scrape the precious ingredients off of the hard to reach corners and serrated sharp blades. Fair enough, right?! Now try to find another easy healthy carrot cake truffle recipe out there.
In 30 seconds, you will arrive to kind of a small amount of mash like this. Please note that all whole foods are “glued” by our superstar almond butter unlike many bite size desserts with all kinds of liquid sugar. Form 14 golf size balls, freeze and voila.
I give you permission to enjoy healthy carrot cake balls aka bliss balls aka energy bites aka whatever the new fancy name they can get “as is”.
Or, for a “wow” factor do the following.
Melt a bit of chocolate chips with a very tiny drop of coconut oil over a double boiler (boiling water under a glass bowl) or in a microwave. Drizzle on top of the carrot balls, sprinkle with the super fine crushed walnuts from the bottom of the jar (bonus: no need to crush any nuts or dirty the cutting board – I’m all about sensible shortcuts) and coarse salt like himalayan pink or kosher salt.
And present these carrot cake truffles, close your eyes and wait for a “wow” because it is coming. Ah, I see you are back after surfing the “waters” of world wide web. Great!
Happy Healthy Spring Eating!
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.
Love Carrots in Baked Goods? Try These:
- Baked oatmeal breakfast bars with carrots for easy “grab and go” breakfast.
- Healthy carrot cake baked in one pan and is so moist!
- Carrot oatmeal muffins for lunchboxes – kids love these!
Carrot Cake Truffles
Carrot Cake Truffles made healthy with raw almond butter, shredded carrots, oats, coconut flakes and sweetened with raisins and maple syrup.
- Prep Time: 35 minutes
- Total Time: 35 minutes
- Yield: 14 truffles 1x
- 1/2 cup MaraNatha raw almond butter
- 1 cup shredded carrots
- 1/4 cup rolled or quick oats
- 1/4 cup coconut flakes, unsweetened
- 1/4 cup raisins
- 1 tbsp maple syrup or honey
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 2–3 tbsp dark chocolate chips
- In a medium bowl, add all ingredients (except chocolate chips) and using spatula mix until combined. Using small scoop, form and roll golf size carrot cake balls placing on a platter lined with parchment paper. Freeze for 30 minutes.
- You can enjoy carrot cake bites “as is” straight from the freezer or turn them into healthy truffles. Melt a few tablespoons of chocolate chips with a tiny drop of coconut oil in a microwave or over a double boiler, then drizzle over each bite and sprinkle with Himalayan pink salt and “powder” from walnuts for a sure “wow” factor. Thaw for about 5 minutes or so before serving.
Store: Freeze in an airtight container for up to 3 months.
Did you make this recipe? Please give it a star rating in the comments.