These Gluten Free Carrot Cake Truffles are soft on the inside with a crunchy, sweet candy coating….you’ll never know these cute little bites are only 100 calories!
Pin Gluten Free Carrot Cake Truffles
I was going to tell you to make these truffles the next time you invite your friends for tea (do people do that anymore?)
But then, that would mean that I would have to share these gluten free carrot cake truffles. Y’all know how I feel about sharing. As in, I missed the day in kindergarten where they went over how sharing = caring. To me, sharing = less food for me.
And that, my peeps, is just no.
Like I mentioned, I have been making all the things in carrot cake form due to an excessive amount of test batches. We’ve had healthy carrot cake frozen cheesecake, gluten free carrot cake cupcakes and even gluten free carrot cake dip. I don’t even want to tell you how much carrot cake we have been eating. It’s practically a new food group in the FFF household.
But, really, it has vegetables. I’m good to gooooo.
PASTE HERE, BUT KEEP THE HOW TO DIP TRUFFLES LINK
At first, doing this almost made me need to buy a wig due to all the hair pull-age out-age. It seemed like such an easy concept: make a ball –> dip in chocolate –> voila! Truffle. And, really, it is…if you do it right. I was doing it very wrong, and the candy wasn’t coating the balls and they were just…balls of ugly. I mean, my Bible study still L-O-V-E-D them, but my eyeballs? They did not.
Then, I found this AWESOME video on how to drip truffles from Dorothy at Crazy for Crust, and the truffle dip-age magically became easier! Dorothy is the queen of truffles (and pretty much all the desserts your taste buds could ever dream of!) and you NEED to watch that video…and check out her recipes! Drool fest fo’ realz.
Other Healthy Carrot Cake Recipes
Carrot Cake Instant Pot French Toast
Paleo Carrot Cake with Almond Flour
Healthy Gluten Free Sugar Free Carrot Cake
Gluten Free Carrot Cake Truffles
Gluten Free Carrot Cake Truffles are moist with a crunchy, candy shell. You'd never know these little bites are only 100 calories and better for you!
For the cake:
To hold the truffles together:
- 3 oz Reduced-fat cream cheese softened (6 Tbsp)
- 1 Tbsp Light brown sugar packed
- 2 Tbsp Honey
- 2 Cups White melting wafers
- Unsweetened Coconut flakes for garnish
- Preheat your oven to 350 degrees and line the bottom of a 9 inch pie plate with parchment paper, spraying the sides with cooking spray or coconut oil. Set aside.
In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.
- Stir in the coconut flour mixture, mixing until smooth and lump-free.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the prepared pan and let stand 10 minutes before baking.
- Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let cool completely.
Line a large cookie sheet with parchment paper
- In a large mixing bowl, beat together the softened cream cheese, brown sugar and honey until creamy and no lumps remain.
- Break the cooled cake into chunks and stir it into the mixture. I find it easier to get my hands in there and really mash up the cake, until it forms into a ball.
- Roll the cake into heaping 1 Tbsp balls, placing on the prepared cookie sheet. Let set in the refrigerator for at least 30 minutes so they are totally chilled.
- In a small bowl, Melt the melting wafers according the package directions.
- Drop each cake ball into the melted candy one at a time, spooning the melted wafer over top until it is completely covered.
- Lift the ball out of the melted wafer using a fork and gently tap your hand (not the fork!) to get all the excess melting wafer off.
- Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork!) and sprinkle with coconut flakes.**
- Repeat for all the balls.
- Devour immediately or store in the refrigerator until ready to use!
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
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