Ingredients
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the Carrot Cake Truffles:
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1 cup (150 grams) finely shredded carrots
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1/2 cup (75 grams) chopped walnuts
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1/4 cup (40 grams) chopped pecans
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1/2 cup (100 grames) pitted medjool dates, roughly chopped
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1 tsp ground cinnamon
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1 tsp ground ginger
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1 tsp ground cloves
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1/2 tsp ground cardamom
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1/4 tsp salt
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1/4 - 1/2 tsp water (optional), adjust as needed
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the Chocolate Ganache:
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1/4 cup (60 ml) unsweetened plant-based milk (such as oat milk or cashew cream)
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2 tablespoons + 2 teaspoons pure maple syrup
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1 bar (2 oz or 56 grams) high-quality dark chocolate (at least 70% cacao), chopped
Directions
Subtitle: A Delightful Dessert Inspired by 36 Cuisines
Description: These vegan carrot cake truffles are not only beautiful but also packed with exotic Moroccan spices like cardamom, cinnamon, and nutmeg. Made with wholesome ingredients like dates, walnuts, and almond milk, they’re perfect for satisfying your sweet tooth without compromising on taste or texture.
Ingredients:
For the Carrot Cake Truffles:
▢ 1 cup (150 grams) finely shredded carrots
▢ 1/2 cup (75 grams) chopped walnuts
▢ 1/4 cup (40 grams) chopped pecans
▢ 1/2 cup (100 grames) pitted medjool dates, roughly chopped
▢ 1 tsp ground cinnamon
▢ 1 tsp ground ginger
▢ 1 tsp ground cloves
▢ 1/2 tsp ground cardamom
▢ 1/4 tsp salt
▢ 1/4 – 1/2 tsp water (optional), adjust as needed
For the Chocolate Ganache:
▢ 1/4 cup (60 ml) unsweetened plant-based milk (such as oat milk or cashew cream)
▢ 2 tablespoons + 2 teaspoons pure maple syrup
▢ 1 bar (2 oz or 56 grams) high-quality dark chocolate (at least 70% cacao), chopped
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the carrots, walnuts, pecans, dates, cinnamon, ginger, cloves, cardamom, and salt. Process until well combined and sticky. The mixture will be quite thick; if you need to loosen it up, use the pulse function.
3. Roll the date paste into small balls about 1 inch (2.5 cm) in diameter. Place them on the prepared baking sheet.
4. Bake for 10 minutes. Remove from the oven and let cool completely.
5. Meanwhile, prepare the chocolate ganache. Add the plant-based milk and maple syrup to a small saucepan over low heat. Whisk together until smooth and glossy.
6. Once the carrot cakes have cooled down, dip each one into the chocolate ganache, allowing any excess to drip off. Return to the baking sheet lined with parchment paper.
7. Sprinkle with additional chopped nuts and dried fruit, if desired. Allow the truffles to set at room temperature for several hours or place them in the refrigerator for faster setting.
Serve cold and enjoy! Store leftover truffles in an airtight container in the refrigerator for up to 2 weeks.
Note: If you find the mixture too dry, add more dates or a few drops of water (no more than 1 tablespoon). If the mixture is too wet, add more shredded coconut or desiccated coconut.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. |
|
2
Done
|
In a food processor, combine the carrots, walnuts, pecans, dates, cinnamon, ginger, cloves, cardamom, and salt. Process until well combined and sticky. The mixture will be quite thick; if you need to loosen it up, use the pulse function. |
|
3
Done
|
Roll the date paste into small balls about 1 inch ( |
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4
Done
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Bake for 10 minutes. Remove from the oven and let cool completely. |
|
5
Done
|
Meanwhile, prepare the chocolate ganache. Add the plant-based milk and maple syrup to a small saucepan over low heat. Whisk together until smooth and glossy. |
|
6
Done
|
Once the carrot cakes have cooled down, dip each one into the chocolate ganache, allowing any excess to drip off. Return to the baking sheet lined with parchment paper. |
|
7
Done
|
Sprinkle with additional chopped nuts and dried fruit, if desired. Allow the truffles to set at room temperature for several hours or place them in the refrigerator for faster setting. Serve cold and enjoy! Store leftover truffles in an airtight container in the refrigerator for up to 2 weeks. Note: If you find the mixture too dry, add more dates or a few drops of water (no more than 1 tablespoon). If the mixture is too wet, add more shredded coconut or desiccated coconut. |
