Description

These Healthy Carrot Cake Bliss Bites are a guilt-free twist on the indulgent Lindor truffles you love. Made with wholesome ingredients like oats, carrots, dates, and coconut, they’re naturally sweetened, dairy-free, and packed with warm spices. A creamy cashew filling and a delicate coconut coating complete these energizing bites—perfect for snack time, post-workout treats, or healthy holiday gifting!

Ingredients

Scale

For the Carrot Cake Base:

1 cup finely grated carrots (packed)

1 cup rolled oats (gluten-free if needed)

¾ cup Medjool dates (pitted and soaked in warm water for 10 mins)

½ cup unsweetened shredded coconut

2 tbsp almond butter or peanut butter

1 tsp cinnamon

¼ tsp ground nutmeg

⅛ tsp ground ginger

Pinch of salt

1 tsp vanilla extract

For the “Cream Cheese” Filling:

½ cup raw cashews (soaked for 2–4 hours, then drained)

2 tbsp coconut cream (from chilled can)

1 tbsp maple syrup

½ tsp lemon juice

½ tsp vanilla extract

For Coating (Optional):

¼ cup shredded coconut or melted dairy-free white chocolate

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Instructions

Make the Cashew Filling:
In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla. Blend until silky smooth. Transfer to a bowl and refrigerate for 30 minutes to firm up.
Prepare the Carrot Base:
In a food processor, pulse the oats until they form a coarse flour. Add the carrots, dates, almond butter, shredded coconut, vanilla, and spices. Blend until a sticky dough forms. If it’s too dry, add a splash of water.
Shape the Truffles:
Scoop 1 tablespoon of the carrot mixture and flatten it in your palm. Add ½ teaspoon of the cashew filling in the center. Carefully wrap the dough around the filling and roll into a ball.
Optional Coating:
Roll each ball in shredded coconut or dip in melted white chocolate (for a treat-style version). Place on a tray lined with parchment paper.

Chill & Set:
Refrigerate the truffles for at least 1 hour to firm up. Store in the fridge or freezer for long-term snacking!

Notes

Storage: Store in an airtight container in the fridge for 7 days or freeze for up to 2 months.

Prep Time: 30 minutes
Cook Time: 60 minutes