Directions
Sub-title: A Delightful Dessert Inspired by Middle Eastern Flavors with Just 6 Wholesome Ingredients!
Description: These scrumptious truffles are not only vegan but also gluten-free, oil-free, and raw. They’re packed with nutrient-dense carrots, making them perfect for those looking to increase their daily intake of vitamin A. The addition of spices like cinnamon, ginger, and cardamom gives them a warm and inviting flavor profile reminiscent of traditional Moroccan sweets. Plus, they’re easy to whip up and guilt-free indulgence!
Ingredients:
For the Carrot Cake Truffles:
* 2 medium carrots, grated (about 2 cups)
* 1/2 cup unsweetened shredded coconut flakes (freshly squeezed from a dry fruit bag works great!)
* 1/2 cup medjool dates, pitted and roughly chopped
* 1 tbsp. ground cumin
* 1 tsp. ground coriander
* 1/2 tsp. ground ginger
* 1/4 tsp. ground cardamom
* 1/4 tsp. sea salt (optional – you can omit if using high-quality salty date caramel)
* 1/4 cup unsweetened plant milk (e.g., almond milk, cashew milk, or hazelnut milk)
* 1 tbsp. lemon juice
For the Salted Date Caramel Sauce (optional):
* 1/2 cup medjool dates, pitted and roughly chopped
* 1/4 cup water
* 1 tbsp. unsweetened shredded coconut flakes
* 1 tsp. ground cinnamon
* Pinch of sea salt
* 1 tbsp. maple syrup (optional)
Difficulty: Easy
Servings: Makes about 20 small truffle bites
Note: This recipe uses dehydrator-friendly methods, so feel free to use your trusty dehydrator or air fryer to achieve perfectly crunchy results! Simply adjust the temperature and cooking times as necessary.
Directions:
Step 1: Prepare the Carrot Cake Truffle Mix: Preheat your dehydrator to 115°F or your air fryer to 160°C. Line a large square baking sheet with parchment paper.
Step 2: Combine all the ingredients for the carrot cake truffle mix in a food processor or high-speed blender. Blend until well combined and sticky, scraping down the sides as needed.
Step 3: Roll the mixture into balls about the size of a walnut. Place them on the prepared baking sheet, leaving about 1/4-inch space between each ball. Using wet hands will help prevent sticking.
Step 4: Dehydrate the truffles for 1 hour. After one hour, rotate the trays and continue dehydrating for another 1-2 hours or until the edges are slightly cracked and the centers are set (this may take longer depending on your dehydration method).
Step 5: Make the Salted Date Caramel Sauce (optional): While the truffles are dehydrating, prepare the salted date caramel sauce. Add all the ingredients to a high-powered blender and blend until smooth. Taste and adjust seasonings as desired.
Step 6: Finish assembling the truffles: Once the truffles have reached the desired consistency, remove them from the dehydrator or air fryer. Allow them to cool completely before handling. Store any remaining truffles in an airtight container in the refrigerator for up to two weeks.
To serve, simply melt a small amount of the caramel sauce onto a plate and top with a few truffles. Enjoy!
