Ingredients
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the Carrot Cake Truffles:
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1 cup grated carrots (about 2 medium)
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1/2 cup unsweetened applesauce
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1/4 cup mashed dates (about 4 medium)
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1 tsp vanilla extract
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1/2 tsp ground cinnamon
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1/4 tsp ground ginger
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1/4 tsp salt
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1/4 cup chopped walnuts (optional)
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the Chocolate Coating:
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1/2 cup unsweetened cocoa powder
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1/4 cup maple syrup
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1/4 cup water
Directions
Sub_title: Gluten-Free, Grain-Free, High-Protein, Low-Carb, Kid-Friendly, Oil-Free, Raw, Seasonal, Soy-Free, Superfoods, Vegan, Whole Foods Plant-Based
Description: These exquisite truffles are the perfect blend of carrots, chocolate, and spices that will tantalize your taste buds! Made with wholesome ingredients, they’re gluten-free, grain-free, high-protein, low-carb, oil-free, raw, seasonal, soy-free, superfoods, vegan, whole foods plant-based, zero waste, and can be enjoyed anytime as a guilt-free treat.
Ingredients:
For the Carrot Cake Truffles:
1 cup grated carrots (about 2 medium)
1/2 cup unsweetened applesauce
1/4 cup mashed dates (about 4 medium)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1/4 cup chopped walnuts (optional)
For the Chocolate Coating:
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup
1/4 cup water
Instructions:
Step 1: In a food processor, combine the carrot mixture ingredients (carrots through salt), and process until well combined and almost smooth, stopping to scrape down the sides as necessary. You may need to stop and pulse a few times to ensure even mixing.
Step 2: Add the optional chopped walnuts and mix until just incorporated.
Step 3: Roll the mixture into small balls about the size of a walnut, placing them on a parchment paper-lined baking sheet. Cover and place in the refrigerator while you prepare the chocolate coating.
Step 4: For the chocolate coating, combine all the ingredients in a small saucepan over low heat, stirring constantly until the chocolate is melted and the mixture is smooth. Remove from heat and let cool slightly.
Step 5: Dip each carrot ball into the chocolate coating, allowing any excess to drip off before returning to the baking sheet lined with parchment paper. Place back in the refrigerator or freezer to set.
Repeat steps 4 and 5 until all the carrot balls are coated.
Note: If desired, sprinkle additional chopped walnuts, shredded coconut, or other toppings onto the cooled truffles before serving.
Difficulty Level: Easy
Serves: Makes approximately 2 dozen 2-inch truffles
Nutrition Information per Serving (calculated without chocolate coating):
Calories: 56kcal | Protein: 2g | Fat: 2g | Saturated Fat: 0g | Carbohydrates: 6g | Fiber: 1g | Sugar: 3g | Calcium: 2mg | Iron: 0.2mg
Total Time Needed: Prep + Chill + Set = 2 hours
