1Add all of the ingredients (except white chocolate chips) to a food processor. This includes pecans, walnuts, medjool dates, shredded carrots, shredded coconut, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt.
2Pulse/blend the ingredients until they combine into a sticky dough.
3Using clean hands, scoop and roll the dough into balls.
4Set the dough balls aside.
5In a microwave-safe bowl, add the white chocolate.
6Microwave the white chocolate in 30-second intervals, stirring between, until melted through. Alternatively, use a double boiler to melt the chocolate.
7Gently dip each truffle in the melted white chocolate, one at a time.
8Tap off any excess white chocolate from each truffle and set aside.
9Sprinkle on any topping of your choosing to decorate (like shredded coconut, sprinkles, or crushed pecans).
10Let the truffles set at room temperature (or chill in the refrigerator to set quickly).
11Enjoy!
Ingredients
218 grams raw pecans
176.5 cups raw walnuts
1 cup medjool dates, tightly packed
128 grams shredded carrots (fresh carrots shredded at home)
93 grams shredded coconut
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
0.5 tsp salt (less if your nuts are salted)
170 grams vegan white chocolate chips or white melting chocolate
1 tbsp coconut oil (optional)
Equipment
food processormicrowave-safe bowldouble boiler
Tips
If the dough isn’t sticky enough, add an extra dash of maple syrup and blend again.
If the dough is too wet, add extra nuts and blend again.
Sprinkle on any topping of your choosing to decorate (like shredded coconut, sprinkles, or crushed pecans).
Let the truffles set at room temperature or chill in the refrigerator to set quickly.