Gluten Free Carrot Cake Truffles

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 60 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.

What’s in Carrot Cake Truffles? 

Do you ever just crave a delicious, indulgent treat!? Yeah, so do I. All. The. Time. Whether it’s been a long day and you want a sweet little pick-me-up or you are in search of the perfect festive treat to share at your family’s Easter gathering, the PERFECT delectable desserts are truffles! Healthy Avocado Truffles and Dairy Free Vegan Chocolate Truffles are two of my faves to whip up, and now THIS Carrot Cake Truffles recipe takes it to a whole other level! Here are the ingredients you’ll need to make these delicious truffles:

• Coconut Flour
• Baking Soda
• Baking powder
• Cinnamon
• Nutmeg
• Salt
• Large Eggs
• Melted Coconut Oil
• Vanilla Extract
• Packed Coconut Sugar
• Grated carrots
• Reduced-fat Cream Cheese
• Brown Sugar
• Honey
• White Melting Wafers
• Unsweetened Coconut Flakes

How to make Carrot Cake Truffles 

Easter is coming up, and I know your family and friends will go WILD over this Carrot Cake Truffle Recipe! It’s got all that carrot-cakey goodness that is ESSENTIAL at Easter time, all packed into a delicious little treat that both adults and kids will love! Truffles taste fancy, but they’re actually not that difficult to make, so let’s get started!

Prepare

Preheat your oven to 350 degrees Fahrenheit. Line the bottom of a 9 inch pie plate with parchment paper and coat the sides of the pan with coconut oil cooking spray. Set aside. 

Mix

In a medium mixing bowl, add the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt and stir until well combined. In a large bowl, beat together the eggs, coconut oil, vanilla, and brown sugar until smooth.

Stir

Add the dry mixture to the wet mixture and stir gently until well combined and smooth. Gently stir in the grated carrots until all the carrots are coated in the batter. 

Bake

Pour the batter into the prepared pan and allow it to rest there for 10 minutes. Next, place the pan in the oven and bake it until a toothpick comes out clean. This should take approximately 20-30 minutes, and the cake should be lightly golden brown. Let it cool completely. 

Mix

Line a large cookie sheet with parchment paper. In a large bowl, beat together the softened cream cheese, brown sugar and honey until smooth. Break the cooled cake into chunks and put into the cream cheese mixture. I find it easiest to break up the cake with my hands! Stir until well combined.

Drop

Drop cake balls by heaping 1 Tablespoonfuls onto the cookie sheet. Place in the fridge for at least 30 minutes, or until they are totally chilled. 

Coat

In a small bowl, melt the candy wafers until creamy, according to the package’s directions. Gently drop each ball into the melted candy and use a spoon to coat it. Lift each ball out with a fork and gently tap your hand (do not tap the fork) to remove excess candy coating. Place on the prepared cookie sheet. Sprinkle with coconut flakes. Repeat for all balls.

Enjoy

Once coating has hardened, devour right away or save for later!

How To Dip Cake Truffles 

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.

What do Carrot Cake Balls go with?

If your family is like mine, you probably can’t imagine a family gathering without plenty of FOOD- especially cute, springy desserts! With Easter time just around the corner, when you’re whipping up a batch of these tasty truffles you’ll probably also want to keep your carrot cake game strong and bake up some Gluten Free Baked Carrot Cake Donuts as well! To keep things cute and stick the theme, I also recommend checking out my recipe for Mini Gluten Free Carrot Cakes!

Other Healthy Carrot Cake Recipes

Carrot Cake Instant Pot French Toast

Paleo Carrot Cake with Almond Flour

Healthy Gluten Free Sugar Free Carrot Cake

Recipe

Gluten Free Carrot Cake Truffles

5 from 2 votes

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Serves: 22 Truffles

Prep: 1 hour hour

Cook: 30 minutes minutes

Total: 1 hour hour 30 minutes minutes

Ingredients

For the cake:

• 1/2 Cup Coconut flour sifted (45g) *
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 1 tsp Cinnamon
• 1/8 tsp Nutmeg
• 1/4 tsp Salt
• 3 Large eggs
• 2 Tbsp Coconut oil melted
• 1/2 tsp Vanilla extract
• 3/4 Cup Coconut sugar packed **
• 1 1/4 Cups Grated carrots about 4 small carrots

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

Instructions

• 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!

Nutrition Info:

Calories: 58.5kcal (3%) Carbohydrates: 9g (3%) Protein: 1.3g (3%) Fat: 2.2g (3%) Saturated Fat: 1.3g (8%) Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.3g Cholesterol: 25.4mg (8%) Sodium: 80.1mg (3%) Potassium: 29.4mg (1%) Fiber: 1.3g (5%) Sugar: 6.9g (8%) Vitamin A: 15.9IU Vitamin C: 0.6mg (1%) Calcium: 1.1mg Iron: 0.7mg (4%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dessert

Cuisine:American

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FOR THIS RECIPE, I RECOMMEND:

• Pie Plate
• Cookie Sheet
• Parchment Paper
• Electric Hand Mixer

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