Carrot Cake Truffles

Carrot Cake Truffles

What started as a simple carrot cake using leftover shredded carrots from our crumble bars turned into this happy accident of a recipe that is almost too good to be true! Crumbling the cake after it cooled and adding some coconut milk whipped cream to moisten and roll into little truffles turned this basic carrot cake into a delicious chocolate covered snack.


  • 1 cup carrots finely grated
  • 1.5 cups almond flour
  • 1 teaspoon baking soda
  • 1/4 cup sugar in the RAW
  • 1/2 cup sliced almonds
  • 2 eggs, room temperature
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3-4 heaping teaspoons coconut-milk whipped cream for filling
  • 1 cup Enjoy Life mini chocolate chips for topping


  1. Preheat oven to 350 degrees
  2. In a large bowl, mix the almond flour, baking soda, coconut palm sugar and sliced almonds
  3. In a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated carrots
  4. combine wet and dry ingredients and gently mix the batter, being careful not to over mix or the almond flour will become oily.
  5. lightly grease an 8×8 pan with coconut oil
  6. pour batter evenly in the pan and bake approximately 30-35 minutes
  7. let cake cool completely on a wire rack, before “crumbling” with a spoon
  8. Mix in 3-4 heaping spoonfuls of whipped cream (distributing evenly) this is what will hold your cake together as truffles
  9. Using your spoon create 1 inch cake rounds (this should make about 15 cake balls)
  10. Place onto a non-stick sheet and set in the refrigerator to harden
  11. In a small bowl melt the chocolate chips
  12. With a spoon roll balls into chocolate until fully covered, set back onto your non-stick surface and let cool completely
  13. ENJOY!



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