Carrot cake bites/truffles

These healthy truffles taste like you’re eating little bites of carrot cake. They packed with healthy superfoods, but taste sinful! If you’re a carrot cake fan, you will adore these. Perfectly spiced, just the right amount of sweetness, and the white chocolate coating ties it all together! These bites are great as a snack or healthy treat or are even amazing crumbled over yogurt bowls!

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When March/Spring time hits, I swear my diet could consist solely of variations of carrot cake. I’m talking carrot cake oatmeal, carrot cake smoothies, carrot cake chia pudding – if it’s carrot cake, I want it.

Healthy carrot cake truffles are gluten free and dairy free bites of heaven that can be made in less than 30 minutes! Packed with health-promoting spices, healthy fats and protein, and energizing carbs, these make a great healthy snack to prep for the week! I coated these in a vegan white chocolate that pairs SO well with cinnamon spice.

The base of the bites is a mix of oatmeal, chopped nuts, carrots, coconut, and spices. However, feel free to sub out anything you don’t like! They are sweetened naturally with maple syrup or raw honey, and have chewy bits of chopped dates or raisins for extra texture!

Why you’ll love this recipe

• Comes together in one bowl in under 30 minutes.
• Made with simple, healthy ingredients.
• They are vegan, can be made gluten free, and refined sugar free!
• Taste like carrot cake!
• They store well in the freezer.
• Carrot cake bites can be made nut-free!
• Makes a great meal prep snack or treat!

How to make healthy carrot cake bites/Truffles

Equipment

• Mixing bowl
• Spatula
• Cookie scoop

Ingredients

• Old fashioned oats: If you are gluten-free, I highly recommend One Degree Organics certified gluten free, sprouted oats. They test their oats so you never have to stress about them containing gluten!
• Pecans: You can also use chopped walnuts, almonds, etc. If you want to make these nut-free, you can add in crunchy brown rice cereal! Walnuts are packed with omega-3’s if you want to add even more nutrients to the recipe!
• Shredded coconut: adds a little coconut flavor to the recipe without being overpowering. Coconut works amazingly well with spices like cinnamon. Unsweetened coconut is best as sweetened flakes will add too much sweetness to the recipe. You can simply omit this!
• Carrots: Shredded carrots are added to the bites! I like to buy a small bag of shredded carrots to make it easier on myself. No better way to get your veggies in 😉
• Almond butter: You can also use cashew butter. I don’t recommend using peanut butter as the flavor is over-powering and they won’t taste as good. Sunflower seed butter is a great nut-free option!
• Medjool dates or raisins: Adding raisins or chopped dates add an amazing chewy texture to the recipe while also being packed with fiber and nutrients.
• Maple syrup: adds just a bit of sweetness! You can also use raw honey!
• Coconut oil: binds the recipe together and adds some nutrient dense goodness to the recipe. Avocado oil can be used.
• Pantry staples: vanilla, sea salt, cinnamon, nutmeg
• White chocolate: You can use your favorite white chocolate. I love the brand Pascha for a vegan white chocolate option! Lily’s and Bake Believe make great refined sugar free white chocolate (they both contain dairy, though!).

Steps to make carrot cake bites/Truffles

These truffles are so simple and easy to make. Here’s what you do:

• Mix together the carrot cake bites: In a large bowl, combine all of the ingredients until well mixed.
• Form the bites: I like to use a cookie scoop to scoop the dough onto a lined baking sheet, however you can also use your hands (the dough is a little sticky, though!)
• Freeze! Place the pan in the freezer for 1-2 hours until they are COMPLETELY firm.
• Dip in chocolate: once they are firm, you’ll want to melt the chocolate. You can either use the double boiler method or melt it in the microwave. To melt chocolate in the microwave, place the chocolate in a heat-proof bowl. Heat in 20 second increments, stirring well between each, until smooth. Quickly dip each ball in the chocolate and return to the baking sheet.
• Place back in the freezer for 20 minutes until the chocolate is hardened.
• Store the carrot cake bites in an air-tight container in the freezer!!

How to store healthy carrot cake bites for the week

Store carrot cake bites in an air-tight container in the freezer! These were specifically made to be enjoyed straight from the freezer. They aren’t rock hard but hold together and are the perfect texture!

FAQ’s, tips, & tricks

• Do I have to use white chocolate? Of course not! Although, if you’ve never tried white chocolate with carrot cake flavors, you’re missing out! I’m not usually a white chocolate gal but this combo has me OBSESSED. Milk chocolate or dark chocolate would work (just won’t taste exactly the same!)
• Can I use different nuts for these? Of course. I like to use chopped pecans but chopped walnuts are also great. If you want a nut-free option, you can use brown rice cereal so you’re still getting that crunch!
• What is the healthiest sweetener to use? You’ll need to use a sticky sweetener for these as it helps hold them together. I like to use pure organic maple syrup or local honey! Local raw honey is packed with antioxidants.
• How long do these bites last? You can keep them in the freezer for up to 3 months!

More healthy snacks to try

• Healthy no bake snickers bites
• Addicting chocolate seed bars
• Chocolate covered yogurt bites
• Breakfast crumble
• 2 Ingredient orange sorbet
• Peanut butter coffee protein shake

Carrot Cake Bites

These healthy truffles taste like you're eating little bites of carrot cake. Perfectly spiced, just the right amount of sweetness, and the white chocolate coating ties it all together! These bites are great as a snack or healthy treat or are even amazing crumbled over yogurt bowls!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Freezer Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Dessert, Snack

Cuisine American

Servings 12

Ingredients

  

Truffles

• 1 1/2 cups quick oats or old fashion rolled oats *use quick oats if you don't love the texture of larger oats!
• 1/2 cup almond or cashew butter *See Notes for subs
• 1/4 cup of your favorite vanilla protein powder **see notes for subs
• 2 1/2 tbsp melted coconut oil
• 1/4-1/3 cup chopped pecans or walnuts *can sub brown rice cereal
• 1/4 cup unsweetened shredded coconut *can omit
• 1/3 cup shredded carrots *I like to chop mine into tiny pieces so there's not huge carrot shreds in the bites!
• 1/4-1/3 cup raisins or chopped dates
• 1 tsp vanilla extract
• 6 tbsp maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• good pinch sea salt

White chocolate coating

• 1 1/3 cups White chocolate chips
• 2 tsp coconut oil *optional. If needed to help thin the chocolate.

Instructions

 

• In a large bowl, mix together the almond butter, melted coconut oil, and maple syrup. Then stir in the remaining ingredients. Note: I like to cut the carrot shreds even smaller so there aren't huge long pieces in the bites!
• Form the bites: I like to use a cookie scoop to scoop the dough onto a lined baking sheet, however you can also use a spoon/your hands (the dough is a little sticky, though!)
• Freeze! Place the pan in the freezer for 1-2 hours until they are completely firm.
• Dip in chocolate: once they are firm, you'll want to melt the chocolate. You can either use the double boiler method or melt it in the microwave. To melt chocolate in the microwave, place the chocolate in a heat-proof bowl. Heat in 20 second increments, stirring well between each, until smooth. Quickly dip each ball in the chocolate and return to the baking sheet.
• Place back in the freezer for 20 minutes until the chocolate is hardened. Then move to an airtight container and store in the freezer.

Notes

*You can use sunflower seed butter for a nut-free option. I don’t recommend using peanut butter as it’ll completely change the taste of the bites.

**You can use almond flour in place of the protein powder. If you don’t want to use almond flour, 1-2 tbsp of oat flour should work. Add one at a time, as the mixture should be slightly moist/sticky.

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