Soft, naturally sweet carrot cake truffles made with wholesome ingredients and coated in rich dark chocolate for a simple no-bake treat.

1 cup finely grated carrots

1 cup almond flour

1/2 cup unsweetened shredded coconut

1/2 cup Medjool dates, pitted

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

120 g dark chocolate, melted

1 teaspoon coconut oil (for chocolate coating)

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Add grated carrots, almond flour, shredded coconut, dates, melted coconut oil, vanilla, cinnamon, nutmeg, and salt to a food processor and blend until a sticky dough forms.
Scoop small portions and roll into bite-sized balls. Place on a parchment-lined tray.
Refrigerate for 20–30 minutes until firm.
Melt dark chocolate with 1 teaspoon coconut oil using a double boiler or microwave in short bursts, stirring until smooth.
Dip each chilled truffle into melted chocolate and coat evenly.
Place back on the tray and refrigerate for 15–20 minutes until the chocolate sets.
Store in an airtight container in the refrigerator and serve chilled or slightly softened.

Add chopped walnuts or pecans for crunch.

Roll in shredded coconut before chocolate sets for extra texture.

Store in the refrigerator up to 1 week or freeze up to 2 months.

If mixture is too dry, add extra date or a little coconut oil.

Let sit at room temperature briefly before serving for a softer texture.