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Carrot Cake Truffles

True or False:

Making something bite-sized increases the appeal ten-fold.

I’m gonna go with true.

Exhibit A: These Carrot Cake Truffles.

I take after my dad in many ways.

Corny jokes, enjoyment of golf, excel nerdiness…

and love of carrot cake.

Of course the real deal is best. A little bit of pineapple, some walnuts, and a thick layer of cream cheese frosting.

But always accessible? Not so much.

So what if you could get a bite of carrot-cakey goodness with a recipe that requires only 5 main ingredients and a food processor?


I used Emmy’s Organics vanilla coconut cookies to make these truffles a) super simple and b) super delish.

Emmy’s are my FAV cause you know exactly what’s in each delish bite. Nothing I wouldn’t put in them myself!

So just throw them in a food processor with the other ingredients.

If you chill the batter before scooping, it will make the rolling part of this whole dealio so much simpler.

Also, a mini cookie scoop is a gadet you will never regret having in your arsenal.

Perfectly sized bites of goodness every time!

Rolling the scoops into smooth balls can get a little sticky.

I’ve found it to be easier with slightly damp hands.

These bites are delish just rolled up like that!

But for a finishing touch, roll them in shredded coconut.


How pretty!

When rolling, it helps to press the ball into the coconut so the shreds adhere.

That’s it.

You now have an army of carrot cake bites ready for delish snacking!

These would be perfect for an Easter get together too!

Serve them up. Get compliments. Then surprise everyone with the whole “they’re actually healthy!” revelation.

The best.

A couple more things:

Any nut butter will work. Cashew would probably be delicious!

If you don’t have Emmy’s, just add some coconut shreds and a bit more maple syrup.

Happy Spring y’all!

Carrot Cake Truffles

The delish flavor of a classic spring cake in bite-sized form! Vegan, gf, no-bake goodness that results from dumping 5 ingredients in a food processor. Serve these up for an Easter win!
Servings: 14 truffles


  • 1 large carrot
  • 3 Emmy's Organics Vanilla Cookies
  • 2 tbsp pumpkin seed butter *sub any nut/seed butter
  • 1 tbsp maple syrup
  • 2 tbsp coconut flour
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • coconut shreds to coat


  • Shred the carrot in the food processor, then add the cookies, pumpkin seed butter, and maple syrup.
  • Pulse in the coconut flour and spices.
  • Transfer dough to a bowl to chill in the fridge for 20 minutes.
  • Scoop and roll dough into balls.
  • Coat the truffles in shredded coconut if using.

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