Delicious pumpkin spice carrot cake truffles that are gluten-free, dairy-free, and refined sugar-free. These no-bake truffles are made with shredded carrots, walnuts, and a tasty glaze of cashews and coconut oil.
1: Combine the truffle ingredients in a food processor until the mixture is firm.
2: Roll into balls and place on a baking sheet.
3: Chill in the freezer while you make the glaze.
4: Place all the glaze ingredients into a blender and combine until the glaze is smooth.
5: Add a little water as needed if the consistency isn’t smooth enough.
6: Coat the truffles with the glaze and place back on the baking sheet.
7: Garnish with shredded carrots and chopped walnuts (or pecans) if desired.
8: Chill in the freezer until you are ready to serve and enjoy!
