Ingredients
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the Filling /Truffle Mixture:
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1 cup grated carrots (about 2 medium-sized)
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1/2 cup unsweetened shredded coconut flakes
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1/4 cup chopped walnuts
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1/4 cup unsulfured medjool dates, pitted and roughly chopped
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1 tsp vanilla extract
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Pinch of sea salt
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the Coating :
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1/2 cup rolled oats (not instant!)
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1/4 cup unsweetened cocoa powder
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2 Tbsp maple syrup (or your favorite liquid sweetener)
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1/2 tsp sea salt
Directions
Subtitle: Gluten-free, Oil-free, Soy-free, Nut-free, Sugar-free, and Kid-friendly too!
Description: These bite-sized truffles are packed with the goodness of carrots, raisins, and walnuts, making them perfect for any occasion! They’re also vegan, gluten-free, oil-free, soy-free, nut-free, sugar-free, and kid-friendly!
Ingredients:
For the Filling/Truffle Mixture:
• 1 cup grated carrots (about 2 medium-sized)
• 1/2 cup unsweetened shredded coconut flakes
• 1/4 cup chopped walnuts
• 1/4 cup unsulfured medjool dates, pitted and roughly chopped
• 1 tsp vanilla extract
• Pinch of sea salt
For the Coating:
• 1/2 cup rolled oats (not instant!)
• 1/4 cup unsweetened cocoa powder
• 2 Tbsp maple syrup (or your favorite liquid sweetener)
• 1/2 tsp sea salt
Instructions:
1. Prepare the filling/truffle mixture by combining all the ingredients in a food processor and processing until well combined and sticking together when pressed between fingers. The mixture will be slightly crumbly but should hold its shape. If necessary, add more date paste to help bind the mixture.
2. Scoop out about 1 tablespoon of the filling mixture and roll into small balls (about 1 inch diameter). Place the filled balls on a plate or tray lined with parchment paper.
3. In another bowl, combine the coating ingredients and mix until well blended. This will act as a glue to hold the oat mixture onto the truffles.
4. Dip each truffle ball into the oat coating mixture, pressing gently to adhere. Place the coated truffles back onto the prepared plate or tray.
5. Continue dipping and coating the remaining truffles, placing them on the same plate or tray. You may need to refrigerate the coated truffles if the oat mixture starts to dry out before you can coat all the truffles.
6. Once all the truffles are coated, store them in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 3 months. Allow them to come to room temperature before serving.
Note: For a chocolate drizzle, melt 1-2 tablespoons of your favorite dairy-free chocolate chips in a microwave-safe bowl, stirring every 10 seconds until smooth. Use a fork to dip the bottom half of each truffle into the melted chocolate, allowing any excess to drip off before returning to the plate. Sprinkle with optional toppings like chopped nuts, seeds, or coconut flakes. Let the chocolate harden at room temperature or in the fridge before serving.
Difficulty Level: Easy
Servings: About 2 dozen large truffles
Nutrition Information per Serving (calculated without the chocolate drizzle):
Calories: 54kcal
Carbohydrates: 7g
Protein: 2g
Fat: 2g
Saturated Fat: 1g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 0.5g
Trans Fat: 0mg
Cholesterol: 0mg
Sodium: 1mg
Potassium: 114mg
Total Dietary Fiber: 2g
Total Sugars: 3g
Added Sugars: 0g
References:
https://www.verywellfit.com/what-are-the-healthiest-oils-and-fats-for-cooking-infographic-41304
Steps
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1
Done
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Prepare the filling/truffle mixture by combining all the ingredients in a food processor and processing until well combined and sticking together when pressed between fingers. The mixture will be slightly crumbly but should hold its shape. If necessary, add more date paste to help bind the mixture. |
|
2
Done
|
Scoop out about 1 tablespoon of the filling mixture and roll into small balls (about 1 inch diameter). Place the filled balls on a plate or tray lined with parchment paper. |
|
3
Done
|
In another bowl, combine the coating ingredients and mix until well blended. This will act as a glue to hold the oat mixture onto the truffles. |
|
4
Done
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Dip each truffle ball into the oat coating mixture, pressing gently to adhere. Place the coated truffles back onto the prepared plate or tray. |
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5
Done
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Continue dipping and coating the remaining truffles, placing them on the same plate or tray. You may need to refrigerate the coated truffles if the oat mixture starts to dry out before you can coat all the truffles. |
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6
Done
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Once all the truffles are coated, store them in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 3 months. Allow them to come to room temperature before serving. Note: For a chocolate drizzle, melt 1-2 tablespoons of your favorite dairy-free chocolate chips in a microwave-safe bowl, stirring every 10 seconds until smooth. Use a fork to dip the bottom half of each truffle into the melted chocolate, allowing any excess to drip off before returning to the plate. Sprinkle with optional toppings like chopped nuts, seeds, or coconut flakes. Let the chocolate harden at room temperature or in the fridge before serving. Difficulty Level: Easy Servings: About 2 dozen large truffles Nutrition Information per Serving (calculated without the chocolate drizzle): |
