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Spiced Carrot Cake Truffles - These Spiced Carrot Cake Chocolate Truffles are a breeze to make and seriously delicious. The blend of spices, orange and chocolate is divine. They are gluten, grain and egg-free with options for dairy and nut-free.
4.77 from 13 votes

Spiced Carrot Cake Chocolate Truffle

These delicious truffles have a beautiful flavour - I think the carrot, cinnamon, orange and chocolate is a divine combination. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert, Snack
Servings: 20 truffles


Raw carrot cake filling

  • 150 g carrot/s -peeled and chopped into pieces
  • 165 g almond meal ( cups)
  • 85 g rice malt syrup or honey (¼ cup)
  • 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


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). Thermomix 10 seconds, speed 5.
  • Add the almond meal, sweetener, cinnamon, vanilla, orange zest (or oil) and coconut oil and mix until well combined. Thermomix 10 seconds, reverse speed 3.
  • Fold in the walnuts. 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.


  • 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).


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



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


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


Replace the coconut oil with ghee or butter.

Fructose-friendly and vegan

Choose rice malt as your sweetener.

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