Gluten Free Carrot Cake Truffles

Carrot Cake Truffles on a plate with a bite taken out of one

Gluten Free Carrot Cake Truffles

These Gluten-Free Carrot Cake Truffles are deliciously moist and coated with a sweet candy layer. They’re a great snack and make the perfect edible gift.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Chilling time 1

Total Time 2

Servings Truffles

Calories 58.5kcal

Author Taylor

Ingredients

For the Cake:

1/2 cup coconut flour sifted (45 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
3 large eggs
2 tablespoons coconut oil melted
1/2 teaspoon vanilla extract
3/4 cup coconut sugar packed
1 1/4 cups grated carrots about 4 small carrots

To Hold the Truffles Together:

3 ounces reduced-fat cream cheese softened (6 tablespoons)
1 tablespoon light brown sugar packed
2 tablespoons honey
2 cups white melting wafers
Unsweetened coconut flakes or chopped walnuts for garnish

Instructions

Preheat your oven to 350 degrees Fahrenheit 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 coconut sugar until light and fluffy.
Stir in the coconut flour mixture, mixing until smooth and lump-free.
Stir in the grated carrots.
Pour the batter into the prepared pie plate, and let it 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 smooth and creamy.
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-tablespoon-sized balls, placing on the prepared cookie sheet. Let them set in the refrigerator for at least 30 minutes.
In a small bowl, melt the melting wafers according the package directions.
Drop each cake ball into the melted candy one at a time, rolling them around to make sure they're completely covered.
Gently lift the balls out with a fork and allow any excess coating to drip off.
Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork!) and sprinkle with coconut flakes or chopped walnuts.
Place in the fridge for at least 30 minutes to set.

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