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Home » Homemade Sweets » Refined Sugar-Free Carrot Cake Bites/Truffles

Refined Sugar-Free Carrot Cake Bites/Truffles

Author: Karon Grieve Published : October 2019

Recipe
carrot cake truffles
carrot cake truffles
carrot cake truffles

A little touch of sweetness at the end of a good meal or just when you have a cup of tea or coffee in hand. This needn’t be overly sweet and these refined sugar-free carrot cake bites/truffles are the perfect alternative to calorific treats.

Sugar-Free Carrot Cake Bites

Sweet and tasty but without processed sugar involved. These sugar-free carrot cake truffles make the perfect foodie gift for those who want to enjoy some sweetness but without too much guilt involved.

Using dried fruits for sweetness means you can cut out refined sugar completely.

I love these moist little truffles, perfect with a cup of coffee at any time of day.

truffles on lace

Kitchen Crafting

This is my favourite sort of pottering about in the kitchen, being able to pull together a recipe with hardly any actual cooking or baking involved and these super easy carrot cake truffles are a case in point.

It is kitchen crafting at it’s best, just mixing and matching, using a few simple tools and making a bit of foodie magic happen.

sugar free carrot cake bites

Ingredients for refined sugar-free carrot cake bites/truffles

The sweetness in these little carrot cake truffles comes from dates.

There is also desiccated coconut, mixed crushed nuts, a small carrot grated, sultanas, grated zest of an orange.

Plus all those gorgeous spices we think of when carrot cake hoves into view; cinnamon, ginger and nutmeg.

oval plate of truffles

How to make carrot cake bites

Soak the dates for ten minutes to soften them then drain

Now toast the coconut in a dry pan but watch it like a hawk as it can so easily burn. Remember to tip it out of the hot pan as soon as it turns golden or it will continue to cook. Set aside for covering the little bites when they are done.

Toast the nuts in the same hot pan for just a minute till they release their gorgeous aroma and turn golden then tip out right away.

Squeeze the juice from the carrot and put it into food processor along with all other ingredients apart from the coconut.

Pulse to bring everything together then pull off pieces about the size of a large marble and roll into balls.

Roll in the coconut and freeze for half an hour.

Pro tips

To get the juice from the carrot simply grate the carrot then put it in a small sieve and press hard with a wooden spoon.

You can also wrap the grated carrot in a piece of muslin/cheesecloth or kitchen roll and squeeze like billyoh.

To make rolling the truffles easier wet your hands first.

coffee and truffles

How long will these keep

Store your refined sufar-free carrot cake bites/truffles in a sealed container and use them within a week. You can also freeze them for up to 3 months.

This is another super easy recipe from my Naughty & Nice Edible Gifts For Christmas eBook.

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Looking for more super easy sweet treats to make at home? Then check these out before you go;

Refined sugar-free oat and nut snowballs

Chocolate salami

Refined sugar free mocha truffles

Bacon chocolate bark

Traditional French orangettes

Scottish minty macaroons

Nutty stuffed chocolate dipped apricots

Whisky chocolate truffles

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
sugar free carrot cake truffles

Refined sugar-free carrot cake bites/truffles

Karon Grieve
Refined sugar free and packed with flavour this is a super easy almost no-cook recipe for a great sweet treat
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Prep Time 15 minutes mins
Cook Time 2 minutes mins
Total Time 17 minutes mins
Course sweets
Cuisine British
Calories 1347 kcal

Ingredients
 

  • 75 g dates pitted
  • 1/2 cup desiccated coconut
  • 125 g mixed nuts crushed
  • 1 small carrot grated
  • 30 g sultanas
  • 1 orange grated zest only
  • 1/4 tsp each of ground cinnamon ground ginger and ground nutmeg
Metric – US Customary

Instructions
 

  • Soak the dates for ten minutes to softed them then drain, toast the coconut in a dry pan but watch it like a hawk as it can so easily burn and remember to tip it out of the hot pan as soon as it turns golden or it will continue to cook. Set aside for covering the little bites when they are done.
  • Toast the nuts in the same hot pan for just a minute till they release their gorgeous aroma and turn golden then tip out right away.
  • Squeeze the juice from the carrot and put into food processor along with all other ingredients apart from the coconut. Pulse to bring everything together then pull of pieces about the size of a large marble and roll into balls in damp hands. Roll in the coconut and freeze for half and hour.

Notes

calories shown are for all the truffles, it all depends on what size you make them as to the calorie content of each.

Nutrition

Calories: 1347kcalCarbohydrates: 127gProtein: 28gFat: 92gSaturated Fat: 33gPolyunsaturated Fat: 14gMonounsaturated Fat: 40gSodium: 70mgPotassium: 1855mgFiber: 27gSugar: 71gVitamin A: 8381IUVitamin C: 5mgCalcium: 165mgIron: 8mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Christmas, Gluten Free/Low Sugar, Homemade Sweets

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