Carrot Cake Truffles
Serves 2
Directions
- 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.
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