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Lindsay Keosayian Carrot Cake Truffles recipe
Mary Kelly

Lindsay Keosayian Carrot Cake Truffles

Indulging in Lindsay Keosayian’s Carrot Cake Truffles can be even more delightful when paired with the right accompaniments.
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Prep Time 2 hours
Cook Time 25 minutes
Decorating/Setting 2 hours
Total Time 4 hours 25 minutes
Servings: 30
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups finely shredded carrots
  • 1 cup pitted dates
  • 1 cup chopped walnuts
  • 3 tablespoons rolled oats
  • 2 tablespoons grated coconut
  • 1 tablespoon chia seeds
  • 1 tablespoon almond meal
  • 1 tablespoon hemp seeds
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup raw cashews
  • ½ cup melted coconut oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • Juice of 1 lime
  • 2-3 tablespoons filtered water
  • 1 tablespoon coconut milk

Equipment

  • Food Processor
  • Parchment-Lined Tray

Method
 

  1. Start by washing and peeling the carrots. Finely shred them using a grater or food processor. This is where the magic begins! Ensure everything is within reach.
  2. In a food processor, add the shredded carrots, pitted dates, chopped walnuts, rolled oats, grated coconut, chia seeds, almond meal, hemp seeds, and spices. Pulse until everything blends together into a thick, cohesive mixture. You want it to hold together without being too sticky.
  3. Take a small amount of the mixture (about one tablespoon) and roll it into small balls. I enjoy using the palms of my hands for this step. Once shaped, place them on a parchment-lined tray. They should hold their form without crumbling.
  4. While the truffles chill in the refrigerator (this helps them firm up), it's time to make the glaze. Soak the cashews in water for about four hours (or overnight, if you remember). Drain and combine them with melted coconut oil, maple syrup, vanilla extract, lime juice, water, and coconut milk in a blender. Blend until smooth. Adjust the consistency with extra water if needed.
  5. Once your truffles firm up, drizzle the glaze generously over each truffle. I find it’s best to let them sit for another 30 minutes in the fridge. This helps the flavors meld and makes them even tastier.
  6. Finally, serve the truffles chilled. They make for a fantastic dessert or snack anytime. Trust me; your friends will be begging for the recipe!

Nutrition

Calories: 155kcal

Notes

  • Keep Ingredients Fresh: Freshly grated carrots are key. Avoid pre-packaged varieties; they lose moisture and taste. If you’ve got a garden, even better!
  • Experiment with Nuts: Swap walnuts for pecans or almonds for different textures and flavors. Each nut brings its own character to the dish.
  • Adapt for Dietary Needs: These truffles are vegetarian and gluten-free as is. If you’re looking to reduce sugar, consider whole fruits like mashed bananas or applesauce instead of dates.
  • Store Properly: Keep the finished truffles in an airtight container in the fridge. They can last up to one week– if you don’t devour them within a day or two!
  • Make a Batch Ahead: These truffles are great for meal prep. Make a big batch at the start of the week to have on hand for snacks or quick desserts.

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