These Carrot Cake Truffles are soft, chewy and easy to make with a carrot cake cookie dough center covered in a creamy dairy-free white chocolate coating. They're naturally sweetened and full of grated carrots, warm spices and the perfect healthy treat for spring! Gluten-free, vegan, paleo with low carb and keto options.
In a large bowl, use a fork to mix the nut butter together with the applesauce, maple syrup and vanilla until smooth. Mix in the carrots then slowly add the almond flour, coconut flour, spices and salt then continue stirring until the mixture resembles cookie dough. Add a little bit more nut butter or maple syrup if the mixture is too dry or add more flour if the mixture is too wet.
Stir in the chopped walnuts or pecans.
Meanwhile, add chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.
Use a spoon to dip the truffles into the melted chocolate, then return them to the lined pan.
Drizzle in a zig zag any remaining chocolate overtop the truffles and top with crushed grain-free cookies or gluten-free graham crackers
How to store
Leftover truffles should be stored in an airtight container in the refrigerator. They will keep well for at least a week, and you definitely want to enjoy them within 2 weeks.
How to freeze
You can store these truffles in the freezer for 2-3 months. Just thaw them overnight in the fridge when you're ready to eat them.