Carrot Cake Truffles

5 from 3 reviews

Carrot Cake Truffles made healthy with raw almond butter, shredded carrots, oats, coconut flakes and sweetened with raisins and maple syrup.

  • Author:
  • 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
  • 23 tbsp dark chocolate chips


  1. 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.
  2. 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.

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