Carrot Cake Truffles Vegan Paleo Sugar-Free

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


  • 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


  • pepitas


  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