Raw Carrot Coconut Truffles - Dani's Cookings
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Raw Carrot Coconut Truffles

Prep Time25 mins
Resting time2 hrs
Servings: 20 truffles


  • 300 g grated carrots, about 3 medium carrots
  • 35 g coconut oil, meted in a pan of warm water
  • 70 g honey
  • 50 g coconut flour
  • 2 teaspoons flax seed meal
  • 1/4 teaspoon ground cinnamon
  • pinch of nutmeg
  • shredded coconut for coating


  • In a food processor combine all ingredients except the shredded coconut. Process at high speed for 3-5 minutes, until almost smooth mixture.
  • With your hands make small balls from the mixture. Coat them with shredded coconut.
  • Refrigerate for 1-2 hours before serving. Keep leftovers in a airtight container in the refrigerator for 2-3 days.
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