Ingredients
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For the carrot cake mixture:
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1 cup grated carrots (about 2 medium-large carrots)
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1/2 cup pitted dates, roughly chopped
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1 tsp apple cider vinegar
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1/2 tsp baking powder
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1/2 tsp salt
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1/4 tsp ground cinnamon
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1/4 tsp ground ginger
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1/4 tsp nutmeg
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1/4 cup unsweetened applesauce
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1/4 cup mashed banana
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2 tbsp unsweetened shredded coconut flakes
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For the chocolate ganache:
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1/2 cup unsweetened medjool dates, pits removed and roughly chopped
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1/4 cup unsweetened cocoa powder
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1/4 cup water
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1/4 cup unsalted cashew butter or creamy almond butter
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1 tsp maple syrup or agave nectar
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1/4 tsp sea salt (optional)
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Optional toppings:
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Crushed walnuts or pecans
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Coarse sugar or raw cacao nibs
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Difficulty Level: Easy
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Servings: Makes about 2 dozen truffles
Directions
Subtitle: A delicious and healthy twist on classic carrot cake truffles made with wholesome ingredients from Peru!
Description: These vegan carrot cake truffles are packed with the sweetness of carrots, creaminess of dates, and zestiness of lemon – all without any refined sugar or oil. They’re gluten-free, oil-free, raw, and perfect for your next gathering!
Ingredients:
For the carrot cake mixture:
* 1 cup grated carrots (about 2 medium-large carrots)
* 1/2 cup pitted dates, roughly chopped
* 1 tsp apple cider vinegar
* 1/2 tsp baking powder
* 1/2 tsp salt
* 1/4 tsp ground cinnamon
* 1/4 tsp ground ginger
* 1/4 tsp nutmeg
* 1/4 cup unsweetened applesauce
* 1/4 cup mashed banana
* 2 tbsp unsweetened shredded coconut flakes
For the chocolate ganache:
* 1/2 cup unsweetened medjool dates, pits removed and roughly chopped
* 1/4 cup unsweetened cocoa powder
* 1/4 cup water
* 1/4 cup unsalted cashew butter or creamy almond butter
* 1 tsp maple syrup or agave nectar
* 1/4 tsp sea salt (optional)
Optional toppings:
* Crushed walnuts or pecans
* Coarse sugar or raw cacao nibs
Difficulty Level: Easy
Servings: Makes about 2 dozen truffles
Instructions:
1. To prepare the carrot cake mixture, combine all the ingredients except the optional toppings in a food processor. Process until well combined and forms a sticky dough.
2. Using a tablespoon, scoop out the mixture and roll into small balls. Place them on a parchment paper-lined plate.
3. In a separate bowl, make the chocolate ganache by combining the chopped dates, cocoa powder, and water. Blend until smooth using a blender or food processor. Add the cashew butter and maple syrup, and process until incorporated. If you prefer a thinner consistency, add more water. Taste and adjust seasonings as desired.
4. Use a fork or a toothpick to dip each carrot cake ball into the chocolate ganache, completely coating it. Allow excess ganache to drip off.
5. Transfer the dipped truffles back onto the prepared plate and sprinkle with optional toppings if desired. Refrigerate for at least 1 hour or until set.
6. Store the truffles in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Let sit at room temperature for 10-15 minutes before serving. Enjoy!
Note: For a smoother texture, use a high-speed blender instead of a food processor for the carrot cake mixture. You can also experiment with different types of nut butters such as peanut butter or almond butter in place of the cashew butter.
Steps
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1
Done
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To prepare the carrot cake mixture, combine all the ingredients except the optional toppings in a food processor. Process until well combined and forms a sticky dough. |
|
2
Done
|
Using a tablespoon, scoop out the mixture and roll into small balls. Place them on a parchment paper-lined plate. |
|
3
Done
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In a separate bowl, make the chocolate ganache by combining the chopped dates, cocoa powder, and water. Blend until smooth using a blender or food processor. Add the cashew butter and maple syrup, and process until incorporated. If you prefer a thinner consistency, add more water. Taste and adjust seasonings as desired. |
|
4
Done
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Use a fork or a toothpick to dip each carrot cake ball into the chocolate ganache, completely coating it. Allow excess ganache to drip off. |
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5
Done
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Transfer the dipped truffles back onto the prepared plate and sprinkle with optional toppings if desired. Refrigerate for at least 1 hour or until set. |
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6
Done
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Store the truffles in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Let sit at room temperature for 10-15 minutes before serving. Enjoy! Note: For a smoother texture, use a high-speed blender instead of a food processor for the carrot cake mixture. You can also experiment with different types of nut butters such as peanut butter or almond butter in place of the cashew butter. |
