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Vegan Carrot Cake Truffles

Photo: Jamie Vespa
Active time 10 mins
Total time 40 mins

Serves 12 (serving size: 2 truffles)

Everything there is to love about carrot cake made into 2-bite, no-bake truffles. Our plant-powered, vegan treats are brimming with heart-healthy omega-3 fats, and free of added sugar thanks to naturally sweet dates. Use the smallest setting of your box grater or food processor's grating attachment to grate the carrots into fine, fluffy pieces. Cinnamon, ginger, and nutmeg compose the heady spice trinity, so don’t be shy about adding extra, if you like. Enjoy these truffles for a snack or dessert, or share them with family and friends for easy Easter entertaining.


  • 1 cup raw unsalted walnut halves
  • 1 cup pecans
  • 1 cup pitted medjool dates
  • 1/2 cup dried unsweetened pineapple
  • 1 cup unsweetened shredded coconut, plus extra for coating (if desired)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups finely shredded carrots

Nutrition Information

  • calories 217
  • fat 15.7 g
  • satfat 4.8 g
  • monofat 4.3 g
  • polyfat 5.8 g
  • protein 3 g
  • carbohydrate 20 g
  • fiber 4 g
  • cholesterol 0 mg
  • iron 1 mg
  • sodium 64 mg
  • calcium 34 mg
  • sugars 14 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place walnuts, pecans, dates, and pineapple in a high-power food processor. Process until almost paste-like. Add 1 cup coconut, cinnamon, ginger, nutmeg, and salt. Process until combined. Turn mixture out into a bowl.

  2. Use a paper towel to blot excess water from carrots. Add carrots to date mixture and mix to combine. Form mixture into 24 round truffles; roll in shredded coconut flakes to coat, if desired. Chill until firm, about 30 minutes.