Spiced Carrot Cake Chocolate Truffles

These Spiced Carrot Cake Truffles are the perfect bite-sized treats. Combining the flavours of spiced carrot cake with a chocolate coating, they’re a healthy treat for any occasion. With no baking required, these truffles are super easy to make and so delicious. 

This healthy chocolate truffle recipe is one for the Easter Bunny! All of my taste testers (including my two little blondies) are in love with these little balls of deliciousness, so I reckon the big bunny will be impressed too.

My hubby said I should call them healthy Jaffas (kids couldn’t confer as they’ve not tried them, but Jaffas are now on their radar since stories of him getting up to mischief with them at the movies – hhhmm).

They look a bit fancy but they really couldn’t be easier to make (even I found them simple to put together and I hate too much fuss). Like most of my recipes, they are date and dried fruit-free (as well as gluten-free, grain-free and with options for nut and dairy-free). I’ve also included a Thermomix method.

Health benefits

These healthy carrot cake truffles are packed with nourishing ingredients. Carrots provide a natural sweetness along with beta-carotene for healthy skin and eyes. Almond meal and walnuts contribute protein and heart-healthy fats, while dark chocolate offers antioxidants and a hint of sweetness.

Ingredients

This recipe features simple and wholesome ingredients like grated carrots, almond meal, walnuts, vanilla extract and orange zest for the filling. The chocolate coating is made with dark chocolate and coconut oil for a smooth, rich finish.

How to make these carrot cake truffles 

Start by grating the carrots finely and combining them with almond meal, sweetener, spices, orange zest, and coconut oil. Fold in the chopped walnuts, roll the mixture into balls, and freeze until firm. Coat the chilled carrot cake balls in melted dark chocolate and let them set in the fridge. Enjoy the truffles as they are, or drizzle extra chocolate on top.

Serving suggestions and how to store

Serve these truffles as a dessert or snack alongside a cup of tea or coffee. They also make a great addition to a Easter or festive dessert platter. You could even insert a pop stick into the carrot cake balls and make them into cake pops too. Store them in the fridge for up to three days or freeze them for a couple of weeks to enjoy later.

Vary these carrot cake truffles to suit your dietary needs

For a dairy-free option, use dairy-free chocolate or make raw chocolate for the coating. To make them nut-free, substitute almond meal with ground sunflower seeds and replace walnuts with whole sunflower seeds. If you’re avoiding coconut, use ghee or butter instead of coconut oil. For a fructose-friendly version, opt for rice malt syrup as the sweetener and for a vegan version ensure your chocolate is vegan (and use rice malt or maple for the sweetener).

Spiced Carrot Cake Chocolate Truffle

Prep 15 minutes minutes

Cook 45 minutes minutes

Total 1 hour hour

Serves: 20 truffles

These delicious truffles have a beautiful flavour - I think the carrot, cinnamon, orange and chocolate is a divine combination. 

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Ingredients

Raw carrot cake filling

• 150 g carrot/s -peeled and chopped into pieces
• 165 g almond meal (1½ cups)
• 85 g rice malt syrup, honey or maple syrup (¼ cup)
• 1½ tbsp ground cinnamon
• 1 tsp vanilla -powder, extract or essence
• 1 orange/s -zest (just the orange part, no bitter white pith). You can alternatively use one drop of wild orange essential oil (this adds a gorgeous flavour)
• 2 tbsp coconut oil -melted
• 75 g walnuts (¼ cup) chopped

Chocolate coating

• 200 g dark chocolate -70-85% cacao, broken into pieces
• 1 tbsp coconut oil

Method

Raw carrot cake filling

• Place the carrot in a food processor and finely grate (if grating by hand you need to use the absolute finest side of the grater). If using a Thermomix 10 seconds, speed 5.
• Add the almond meal, sweetener, cinnamon, vanilla, orange zest (or oil) and coconut oil and mix until well combined. If using a Thermomix 10 seconds, reverse speed 3.
• Fold in the walnuts. If using a Thermomix 5 seconds, reverse speed 2.
• Roll into balls and place on a tray lined with a baking sheet. If the mixture is too wet to roll into balls, either add a little more almond meal or chill in the fridge to firm. It is a moist mixture (not sticky), but should be able to be formed into small balls (approx. 20).
• Place in the freezer for 30 minutes or until firm.

Chocolate coating

• To make the chocolate coating, bring a small amount of water to boil in a small pot, then turn off the heat. Place a bowl over it and add half the chocolate. Stir to melt then add the coconut oil.
• Add the remaining chocolate and stir until completely melted.

Assemble

• Remove the carrot balls from the freezer.
• To assemble the truffles, use two forks to toss the carrot balls in the melted chocolate until coated and place back on the lined tray.
• Once they are all coated, pop the tray into the fridge for 5 minutes to set. If you'd like, you can drizzle any remaining chocolate across the truffles (as pictured).

Store

• In the fridge for up to 3 days or freeze for a couple of weeks.

Variations

Dairy-free

Make raw chocolate to coat or use a dairy-free chocolate.

Nut-free

Sub the almond meal with sunflower seeds, toasted and ground to a meal. Sub the walnuts with whole sunflower seeds.

Coconut-free

Replace the coconut oil with ghee or butter.

Fructose-friendly and vegan

Choose rice malt as your sweetener. Make sure the chocolate is vegan friendly too. 

 

I really hope you LOVE these delicious truffles. To help my recipes to reach more people and support me on my mission to inspire a healthier world, please star rate this (or any other recipe) or leave a comment. It will be very much appreciated. G x

Course: Dessert Snack

Author: Georgia Harding

instructions nuts  tablespoons dip white chocolate flavors

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