Ingredients
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the Carrot Cake Truffles:
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2 cups grated carrots (about 4 medium-sized)
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1 cup unsweetened shredded coconut flakes
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1/2 cup rolled oats
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1/4 cup almond meal
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1/4 cup dates , pitted and chopped
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1 tsp cinnamon powder
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1 tsp vanilla extract
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the Chocolate Coating:
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1/2 cup cocoa powder (preferably raw and unsweetened)
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1/4 cup maple syrup or agave nectar
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1 tbsp water
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1/4 teaspoon salt
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Toppings :
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nuts (walnuts, pecans, hazelnuts), coconut flakes, goji berries, cacao nibs
Directions
Subtitle: Gluten-Free, High-Protein, Raw, Oil-Free, Seasonal, Kid-Friendly, No Bake, Quick & Easy, Soy-Free, Nut-Free, Whole Foods Plant-Based, Zero Waste
Description: Indulge in these scrumptious and exotic carrot cake truffles without any guilt! Made with wholesome ingredients and packed full of nutritious goodness, these bite-sized treats are perfect for satisfying your sweet tooth while nourishing your body. Each serving contains no added sugar, gluten, dairy, eggs, or refined oils – making them suitable for vegans, raw foodists, and those following a whole foods plant-based diet. Plus, they’re kid-friendly, oil-free, seasonal, and zero waste!
Ingredients:
For the Carrot Cake Truffles:
2 cups grated carrots (about 4 medium-sized)
1 cup unsweetened shredded coconut flakes
1/2 cup rolled oats
1/4 cup almond meal
1/4 cup dates, pitted and chopped
1 tsp cinnamon powder
1 tsp vanilla extract
For the Chocolate Coating:
1/2 cup cocoa powder (preferably raw and unsweetened)
1/4 cup maple syrup or agave nectar
1 tbsp water
1/4 teaspoon salt
Optional Toppings:
Chopped nuts (walnuts, pecans, hazelnuts), coconut flakes, goji berries, cacao nibs
Instructions:
Step 1: Prepare the Carrot Cake Truffles:
Preheat your dehydrator to 115°F (46°C). Line a large square tray with parchment paper or a reusable silicone mat.
Combine all the ingredients for the carrot cake truffle filling in a food processor and process until well combined and sticky. You may need to scrape down the sides occasionally. The mixture should hold together when pressed between your fingers but still be slightly crumbly. If too dry, add more date paste; if too wet, add more oats or coconut flakes.
Using a tablespoon, scoop out small portions of the mixture and roll into balls. Place on the prepared tray, leaving about 1/4 inch space between each truffle. Depress the top lightly using a fork or your thumb to create a dimple. This will help the chocolate coating adhere better.
Dehydrate for 2 hours, flipping halfway through to ensure even drying. Check the consistency of the truffles after 2 hours; if still slightly soft, continue dehydrating for another hour or until desired firmness is reached.
Once fully dehydrated, transfer the carrot cake truffles to an airtight container and set aside.
Step 2: Make the Chocolate Coating:
Place the cocoa powder, maple syrup, water, and salt in a high-speed blender or food processor. Process until smooth and creamy.
Dip each carrot cake truffle one at a time into the melted chocolate, allowing any excess to drip off before placing back onto the parchment paper. Tap gently to remove air bubbles. Sprinkle with optional toppings, if desired.
Return the truffle to the remaining chocolate and coat evenly. Allow the excess chocolate to harden at room temperature or in the fridge for about 10 minutes.
Transfer the coated truffles to an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Thaw in the fridge overnight or at room temperature for about an hour before serving.
Note: If you prefer a smoother chocolate coating, use a double boiler or heat the coconut oil in a saucepan over low heat until melted. Stir
