Ingredients
-
the Carrot Cake Truffles:
-
2 pounds carrots (about 4 medium)
-
1 cup unsweetened shredded coconut
-
1/2 cup chopped walnuts or pecans
-
1/4 cup melted coconut oil or vegan butter alternative
-
1 teaspoon vanilla extract
-
1 tablespoon apple cider vinegar
-
1/4 cup maple syrup
-
the Chocolate Ganache:
-
1 cup raw cashews
-
1/4 cup maple syrup
-
1/4 cup unsweetened cocoa powder
Directions
Subtitle: Budget-Friendly, Fermented, Gluten-Free, Grain-Free, High-Fiber, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Raw, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste
Ingredients:
For the Carrot Cake Truffles:
• 2 pounds carrots (about 4 medium)
• 1 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts or pecans
• 1/4 cup melted coconut oil or vegan butter alternative
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1/4 cup maple syrup
For the Chocolate Ganache:
• 1 cup raw cashews
• 1/4 cup maple syrup
• 1/4 cup unsweetened cocoa powder
Instructions:
1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Grate the carrots using the large holes on a box grater. Transfer them to a clean kitchen towel and squeeze out as much liquid as possible. This will help prevent the truffles from becoming soggy.
3. Add the carrots, coconut, nuts, coconut oil, vanilla, and apple cider vinegar to a food processor. Process until well combined and sticky.
4. Roll the mixture into small balls about the size of a golf ball. Place them on the prepared baking sheet.
5. Bake for 15 minutes. Remove from the oven and let cool completely.
6. While the truffles are cooling, prepare the chocolate ganache. Add all the ingredients to a high-powered blender and process until smooth and creamy.
7. Once the truffles have cooled, roll them again in the reserved shredded coconut to coat evenly.
8. Melt the chocolate in a double boiler or in the microwave in short bursts, stirring between each heating.
9. Dip each truffle into the melted chocolate, allowing any excess to drip off. Tap gently onto the side of the bowl to remove any air bubbles.
10. Place the dipped truffles back on the parchment paper. Sprinkle with additional chopped nuts or shredded coconut if desired.
11. Refrigerate for at least 30 minutes or until the chocolate has set. Serve cold.
Note: You can also freeze the truffles for up to 3 months. Allow them to thaw at room temperature before serving.
Serves: About 2 dozen truffles
Difficulty Level: Easy
Nutrition Information per Serving (approximate):
Calories: 100 | Fat: 8g | Saturated Fat: 5g | Protein: 2g | Carbohydrates: 14g | Fiber: 2g | Sugars: 7g | Salt: 1mg
Total Time Needed: Prep + Cook = 1 hour
Note: This recipe makes a lot of truffles, so feel free to halve or quarter it if you don’t need as many.
Steps
|
1
Done
|
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. |
|
2
Done
|
Grate the carrots using the large holes on a box grater. Transfer them to a clean kitchen towel and squeeze out as much liquid as possible. This will help prevent the truffles from becoming soggy. |
|
3
Done
|
Add the carrots, coconut, nuts, coconut oil, vanilla, and apple cider vinegar to a food processor. Process until well combined and sticky. |
|
4
Done
|
Roll the mixture into small balls about the size of a golf ball. Place them on the prepared baking sheet. |
|
5
Done
|
Bake for 15 minutes. Remove from the oven and let cool completely. |
|
6
Done
|
While the truffles are cooling, prepare the chocolate ganache. Add all the ingredients to a high-powered blender and process until smooth and creamy. |
|
7
Done
|
Once the truffles have cooled, roll them again in the reserved shredded coconut to coat evenly. |
|
8
Done
|
Melt the chocolate in a double boiler or in the microwave in short bursts, stirring between each heating. |
|
9
Done
|
Dip each truffle into the melted chocolate, allowing any excess to drip off. Tap gently onto the side of the bowl to remove any air bubbles. |
|
10
Done
|
Place the dipped truffles back on the parchment paper. Sprinkle with additional chopped nuts or shredded coconut if desired. |
|
11
Done
|
Refrigerate for at least 30 minutes or until the chocolate has set. Serve cold. Note: You can also freeze the truffles for up to 3 months. Allow them to thaw at room temperature before serving. Serves: About 2 dozen truffles Nutrition Information per Serving (approximate): Note: This recipe makes a lot of truffles, so feel free to halve or quarter it if you don't need as many. |
