Carrot Cake Truffles

18 ingredients
9 steps

Ingredients

  • Truffles:
  • 1 large egg
  • 5 large soft medjool dates, pitted
  • 1/2 cup walnut halves
  • 1 Tablespoon plain goat cheese
  • 1 Tablespoon Natvia
  • 3 Tablespoons raisins
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • Pinch nutmeg
  • Pinch salt
  • 1/2 teaspoon freshly grated orange zest
  • 2 Tablespoons shredded unsweetened coconut
  • 3/4 cups shredded peeled carrot
  • Coconut Coating:
  • 1/4 cup shredded unsweetened coconut
  • Pinch salt
  • 1/2 Tablespoon Natvia

Directions

  1. 1
    Preheat the oven to 350. Cover a cookie sheet with parchment paper or a nonstick pad and set aside.
  2. 2
    In a food processor, puree the first 11 ingredients (egg through zest) until smooth.
  3. 3
    Transfer to a large bowl and mix in carrot and coconut.
  4. 4
    Portion heaping Tablespoons of batter and roll into tight balls
  5. 5
    Arrange them, evenly spaced, on the prepared cookie sheet.
  6. 6
    Bake for 10 minutes.
  7. 7
    While the truffles are cooking, stir together the coconut coating ingredients in a small bowl.
  8. 8
    Remove truffles from the oven after 10 minutes and immediately roll in the coconut mixture.
  9. 9
    Allow truffles to cool completely before eating.

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