Vegan Carrot Cake Truffles | A Sugar-free, Paleo Easter Recipe


These Vegan Carrot Cake Truffles are not only incredibly delicious and easy to make but also really healthy!  A sugar-free, gluten-free & Paleo Easter recipe for the whole family! 

vegan carrot cake truffles on a white plate

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites

This year, why not fill your Easter baskets with some homemade, healthy treats like these Vegan Carrot Cake Truffles?

The thing I love most about Easter (apart from German Egg Liqueur) is the part when I get to gather all the store-bought and homemade sweets and treats and put together some Easter baskets for my loved ones.

This year, I wanted to keep things a bit healthier and less processed as we are about to embark on a long beach vacation in Mexico. Plus, homemade edible gifts are the best, right?

Browsing the internet, I came across Adriana’s recipe for Carrot Cake Truffles and decided to create something similar.

Paleo Vegan Carrot Cake Truffles arranged on a white plate

These Vegan Carrot Cake Truffles are not only easy to make but also sugar-free, gluten-free and paleo

These Carrot Cake Truffles are pretty much the healthiest way of getting the whole flavour of carrot cake – minus all the calories and added sugar.

I am using a mixture of ground almonds, pumpkin seeds (pepitas) and flax seeds to get that wonderfully cakey flavour and texture. I grind my Pepitas myself using my beloved Coffee and Spice Grinder * .

Feel free to roast the pumpkin seeds in a pan before grinding them, as this will intensify their aroma.

I especially like the intense nutty flavour the pumpkin seeds add to the truffles. It reminds me of Austrian Carrot Cake, which is often made with ground pumpkin seeds.

Of course, I also added my favourite Carrot Cake Spices, namely cinnamon, ground ginger, cloves, cardamom, and nutmeg. You can tweak the spice mixture according to your preferences.

Vegan Carrot Cake Truffles - close-up on the healthy carrot cake filling

No sugar needed – these Vegan Carrot Cake Truffles are sweetened with dates and maple syrup.

The sweetness of our Vegan Carrot Cake Truffles comes from Organic Dates* and a tbsp of Maple Syrup*. You might even find you do not need the maple syrup at all.

Just taste your Carrot Cake Truffle Batter and decide whether you want to add it or not.

side view of a plate of vegan paleo carrot cake truffles

How to make Vegan Carrot Cake Truffles:

The recipe for these Paleo & Vegan Carrot Cake Truffles really could not be any easier.

I think the hardest part is grating the carrots. The rest is just food processor magic.

Sugar free Carrot Cake Truffles on a plate

Now, you can’t call these Carrot Cake Truffles, until chocolate comes into play, right?

To make our chocolate glaze, we melt some dark, vegan chocolate ( I like this brand * as it’s also sugar-free) with a tbsp of Organic Extra Virgin Coconut Oil* over a hot water bath and roll our carrot cake truffles in this mixture using two forks.

As decoration, I used some leftover pepitas. If you are like me and cannot keep yourself from “tasting” the chocolate glaze every 10 seconds, here’s a tip:

Once I started to run low on the chocolate glaze right at the end, I just rolled the last couple of truffles in the leftover chocolate and then in ground pumpkin seeds.

No-Bake Vegan Carrot Cake Truffles on a white cake plate

I hope you guys give these Vegan Carrot Cake Truffles a try! They come together in no time at all and make for such a nice edible gift or Easter treat to add to your Easter baskets!

Chef’s Tips for making Paleo Vegan Carrot Cake Truffles:

  • To keep the carrot cake batter from being too moist, I recommend blotting the grated carrots dry with some kitchen paper. I just dumped the grated carrots onto a double-layer of kitchen paper towels, folded it into a parcel and gave it a good squeeze. Save the carrot juice for a face mask.
  • I used 10 regular dates for this recipe. If you use Medjool dates, you might only need about 6 as they are bigger.
  • Feel free to use pistachios instead of pepitas and add some freshly grated lemon zest to make these healthy raw truffles especially spring-like!
  • You can roast the pumpkin seeds in a pan before grinding them, as this will intensify their aroma.

My product recommendations:*

*Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites

Did you make and love this recipe for Healthy Vegan Carrot Cake Truffles? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Carrot Cake Truffles Vegan Paleo Sugar-Free
5 from 12 votes
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Vegan Carrot Cake Truffles { Sugar-free & Paleo }

These Vegan Carrot Cake Truffles are not only incredibly delicious and easy to make but also really healthy!  A sugar-free & Paleo Easter recipe for the whole family! 

Course Breakfast, brunch, Snack
Cuisine American, Canadian, Easter, Paleo
Keyword healthy carrot cake truffles, paleo carrot cake truffles, vegan carrot cake truffles
Prep Time 20 minutes
Total Time 20 minutes
Servings 20 Pieces
Calories 76 kcal
Author Kiki Johnson

Ingredients

  • 2 carrots
  • 8-10 dates, soft
  • 1 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 60 g ground almonds
  • 40 g roasted pepitas, finely ground
  • 1 tbsp ground flaxseed
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp cardamom
  • 1/4 tsp freshly ground nutmeg
  • 1/2 -1 tsp freshly grated or powdered ginger
  • 1 pinch salt
  • 3 tbsp chopped pecans or walnuts optional

For the glaze

  • 100 g dark chocolate {vegan chocolate}
  • 1 tbsp coconut oil

decoration

  • pepitas

Instructions

  1. Grate the carrots really finely and squeeze some of the moisture out, using kitchen paper. 

  2. In your food processor, blitz the dates, syrup and vanilla to a paste. Add the rest of the ingredients apart from the chopped pecans and combine everything into a smooth paste. Stir in the chopped nuts 

  3. Shape little truffles using about 1 heaping tsp at a time and put the truffles on a baking sheet lined with parchment paper. Chill. 

  4. Melt chocolate and coconut oil in a Baine Marie and coat the truffles. I recommend using 2 forks to roll them in the melted chocolate.  Decorate with pepita seeds and let cook until the chocolate dries.

  5. Store in the fridge or in a cool room for up to a week.

Recipe Notes

  • To keep the carrot cake batter from being too moist, I recommend blotting the grated carrots dry with some kitchen paper. I just dumped the grated carrots onto a double-layer of kitchen paper towels, folded it into a parcel and gave it a good squeeze. I saved the carrot juice for a face mask.
  • I used 10 regular dates for this recipe. If you use Medjool dates, you might only need about 6 as they are bigger.
  • Feel free to use pistachios instead of pepitas and add some freshly grated lemon zest to make these healthy raw truffles especially spring-like! 
Healthy Vegan Carrot Cake Truffles - an easy no-bake cake truffle recipe that is gluten-free, sugar-free, paleo and SO GOOD! The perfect healthy Easter treat recipe #vegan, #carrotcake
Healthy Vegan Carrot Cake Truffles - an easy no-bake cake truffle recipe that is gluten-free, paleo, sugar-free and SO GOOD! The perfect healthy Easter treat recipe #easter, #carrotcake

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