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Carrot Cake Truffles

No-Bake Carrot Cake Truffles Recipe

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 20 truffles
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp fine sea salt
  • 1 cup finely shredded carrot (moisture squeezed out)
  • 1 cup graham cracker crumbs
  • 8 oz white chocolate, chopped

Method
 

  1. Beat the cream cheese, powdered sugar, and vanilla until smooth. Stir in the cinnamon, nutmeg, ginger, and salt. Fold in the squeezed carrot and graham crumbs until a uniform dough forms.
  2. Roll into tablespoon-sized balls and place on a parchment-lined sheet. Chill until firm, at least 30 minutes.
  3. Melt the white chocolate and coat each chilled truffle, letting the excess drip off. Return to the parchment.
  4. Drizzle any remaining chocolate on top, scatter a few extra crumbs, and let the chocolate set. Serve cold.

Notes

Chill time is your real friend here. If the truffles are even slightly warm, the chocolate slides right off, so give them the full 30 minutes. The mixture can be made a day ahead and kept in the fridge, then rolled and coated the next day.