Ingredients
-
the carrot cake mixture:
-
1 cup unsweetened shredded coconut flakes
-
1/2 cup rolled oats
-
1/2 cup almond meal
-
1 tsp baking powder
-
1/2 tsp salt
-
1 tsp ground cinnamon
-
1 tsp ground ginger
-
1/2 tsp ground nutmeg
-
1/4 tsp ground cardamom
-
1/4 tsp ground cloves
-
the frosting :
-
1/2 cup unsweetened shredded coconut flakes
-
1 Tbsp full -fat canned coconut milk
-
1 tsp vanilla extract
-
1 -2 drops liquid stevia optional
Directions
Subtitle: A Vegan, Gluten-free, Oil-free, High-protein, Kid-friendly, Quick & Easy dessert Inspired by 36 Cuisines!
Description: These healthy carrot cake truffles are packed with flavor from exotic spices like cardamom and rose water, without any refined sugar or dairy. They’re also gluten-free, oil-free, and high-protein, making them perfect for satisfying your sweet tooth while still maintaining a balanced diet. Kids will love rolling their own truffles too!
Ingredients:
For the carrot cake mixture:
1 cup unsweetened shredded coconut flakes
1/2 cup rolled oats
1/2 cup almond meal
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves
For the frosting:
1/2 cup unsweetened shredded coconut flakes
1 Tbsp full-fat canned coconut milk
1 tsp vanilla extract
1-2 drops liquid stevia optional
Instructions:
Step 1: Prepare the carrot cake mixture: In a large bowl, combine all dry ingredients (coconut flour through spices). Mix well.
Step 2: Add wet ingredients: To the same bowl, pour in mashed bananas, applesauce, and apple cider vinegar. Stir until combined. The mixture should be thick and sticky.
Step 3: Fold in grated carrots: Gently fold in grated carrots using a spoon. Do not stir! This helps keep the carrots chunky.
Step 4: Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to overnight.
Step 5: Roll the truffles: Scoop out about 1 tablespoon of the chilled mixture and roll into small balls between your palms. Place on a parchment-lined plate.
Step 6: Melt the chocolate: Heat a double boiler or microwave-safe bowl with 1/4 cup unsweetened chocolate chips and 1 Tbsp coconut oil. Whisk occasionally until fully melted and smooth.
Step 7: Coat the truffles: Dip each truffle into the melted chocolate, allowing excess to drip off. Then roll in desired toppings (e.g., more coconut flakes, chopped nuts, etc.). Place back onto the prepared plate.
Step 8: Set the truffles: Allow the chocolate to set and harden at room temperature or in the fridge for about 10 minutes. Store in an airtight container in the fridge for up to 2 weeks.
Difficulty Level: Easy
Servings: About 30 medium-sized truffles
Total Time: Less than 1 hour, including chilling
Notes: *Feel free to use your favorite non-dairy milk alternative instead of canned coconut milk if preferred. Just remember that it won’t have the same creamy texture as the frosting.
*These truffles do taste best when served fresh but can last longer in the fridge. If they become too soft after being stored, simply place them back in the fridge for a few hours before serving.
-400x400.png)
