In a mixing bowl, combine all ingredients except for the white chocolate: vanilla whey protein powder (or plant-based protein powder), coconut flour, almond butter, pureed carrots, cinnamon, ginger, nutmeg, and stevia packet.

Mix until well combined.

The mixture should be very thick and difficult to stir.

Place the mixture in the refrigerator for 1 hour to thicken further.

Microwave the white chocolate in a microwave-safe bowl for 30 seconds at a time until just barely melted.

Using your hands, mold the carrot cake batter into 6 balls.

Dip each ball into the melted chocolate, coating the truffles entirely.

Place the truffles back in the refrigerator for 30 minutes to solidify the chocolate.

Enjoy!