Carrot Cake Truffles
Carrot cake truffles are absolutely divine and so easy. These tasty truffles are made with decadent cake and dipped in white almond bark.
Servings: 40
Calories: 124kcal
Ingredients
- 1 box carrot cake mix and ingredients called for on box
- 8 ounces cream cheese (softened)
- 2 cups white chocolate chips
- 1 Tablespoon coconut oil
- 1/4 cup pecan halves (chopped)
Instructions
- Make cake and bake according to box instructions.
- Crumble up your cake into a large bowl. Remove and discard the brown edges of the cake.
- Add the cream cheese to your crumbled cake and stir everything together until well combined.
- Shape mixture into about 40 cake balls and place on a lined cookie sheet.
- Place in the freezer for 15 minutes.
- Put white chocolate chips and coconut oil in a small bowl and microwave for 30 seconds, then stir, then an additional 30 seconds, then stir, then another 30 seconds if needed till creamy.
- Stick a toothpick into each cake pop and dip them into white chocolate covering completely. Allow excess to drip off back into the bowl.
- Place on a baking sheet lined with parchment paper and top immediately with the chopped pecans before the chocolate sets.
- Repeat this process until all the cake balls are coated with chocolate.
- Allow chocolate to set completely and then the cake balls are ready to serve and enjoy!
Notes
Store cake balls in the fridge in a ziplock bag or airtight container for 4-5 days.
You can easily make this recipe with a pre-made carrot cake as well.
Almond bark can be used into the white chocolate chips for this recipe.
Nutrition
Calories: 124kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 115mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 79IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.3mg
