Ingredients
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For the truffles:
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1 cup unsweetened shredded carrots (about 2 medium-large carrots)
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1/2 cup vegan cream cheese, softened
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1/2 cup rolled oats
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1/4 cup all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1/4 cup melted coconut oil
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1/4 - 1/2 cup maple syrup (or sweetener of choice)
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For the frosting:
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1 cup vegan cream cheese, softened
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1/2 cup unsweetened cocoa powder
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1 tbsp vanilla extract
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1 tbsp maple syrup
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1 tsp cornstarch
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1 tsp xanthan gum
Directions
Subtitle: A Vegan, Gluten-Free, High-Protein Dessert Inspired by Indian Street Food
Ingredients:
For the truffles:
• 1 cup unsweetened shredded carrots (about 2 medium-large carrots)
• 1/2 cup vegan cream cheese, softened
• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup melted coconut oil
• 1/4 – 1/2 cup maple syrup (or sweetener of choice)
For the frosting:
• 1 cup vegan cream cheese, softened
• 1/2 cup unsweetened cocoa powder
• 1 tbsp vanilla extract
• 1 tbsp maple syrup
• 1 tsp cornstarch
• 1 tsp xanthan gum
Instructions:
1. Preheat your oven to 350°F (180°C). Line a small baking sheet with parchment paper.
2. In a food processor, process the carrots until they form a smooth puree. Set aside.
3. Add the cream cheese, oats, flour, baking powder, and salt to the food processor. Pulse until combined.
4. Pour in the melted coconut oil and maple syrup. Process until a thick dough forms.
5. Scoop out tablespoon-sized balls of the dough and place them on the prepared baking sheet. Flatten slightly with your fingers.
6. Bake for 15 minutes, or until the edges are lightly browned. Allow the truffles to cool completely before handling.
For the frosting:
1. Combine the cream cheese, cocoa powder, and vanilla extract in a large mixing bowl. Beat until smooth.
2. Whisk together the maple syrup, cornstarch, and xanthan gum in a separate bowl. Gradually add the wet mixture to the dry mixture, whisking constantly.
3. Add the maple syrup from the carrot cake truffle mixture to the frosting as well. Mix until fully incorporated.
Directions:
1. Place one carrot cake truffle into the center of a double boiler or heatproof bowl.
2. Spoon about 1 teaspoon of the chocolate frosting over each truffle.
3. Microwave the bowl for 10-second intervals, stirring between each interval, until the frosting melts and coats the top of the truffle.
4. Use a fork to gently roll the truffle around, ensuring even coverage.
5. Once cooled, store the truffles in an airtight container in the refrigerator for up to 2 weeks.
Difficulty Level: Medium
Nutrition Information (per serving):
Calories: 150kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 20mg | Potassium: 200mg | Fiber: 2g | Sugar: 12g | Vitamin A: 15% of the Daily Value (DV) | Calcium: 2% of the DV | Iron: 4% of the DV
Total Time Needed: 30 minutes + chilling time
Note: For a more intense carrot cake flavor, you can also add 1 teaspoon of ground cinnamon to the dough mixture.
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Line a small baking sheet with parchment paper. |
|
2
Done
|
In a food processor, process the carrots until they form a smooth puree. Set aside. |
|
3
Done
|
Add the cream cheese, oats, flour, baking powder, and salt to the food processor. Pulse until combined. |
|
4
Done
|
Pour in the melted coconut oil and maple syrup. Process until a thick dough forms. |
|
5
Done
|
Scoop out tablespoon-sized balls of the dough and place them on the prepared baking sheet. Flatten slightly with your fingers. |
|
6
Done
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Bake for 15 minutes, or until the edges are lightly browned. Allow the truffles to cool completely before handling. For the frosting: |
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7
Done
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Combine the cream cheese, cocoa powder, and vanilla extract in a large mixing bowl. Beat until smooth. |
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8
Done
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Whisk together the maple syrup, cornstarch, and xanthan gum in a separate bowl. Gradually add the wet mixture to the dry mixture, whisking constantly. |
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9
Done
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Add the maple syrup from the carrot cake truffle mixture to the frosting as well. Mix until fully incorporated. Directions: |
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10
Done
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Place one carrot cake truffle into the center of a double boiler or heatproof bowl. |
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11
Done
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Spoon about 1 teaspoon of the chocolate frosting over each truffle. |
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12
Done
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Microwave the bowl for 10-second intervals, stirring between each interval, until the frosting melts and coats the top of the truffle. |
|
13
Done
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Use a fork to gently roll the truffle around, ensuring even coverage. |
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14
Done
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Once cooled, store the truffles in an airtight container in the refrigerator for up to 2 weeks. Difficulty Level: Medium Nutrition Information (per serving): Total Time Needed: 30 minutes + chilling time Note: For a more intense carrot cake flavor, you can also add 1 teaspoon of ground cinnamon to the dough mixture. |
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15
Done
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Place one carrot cake truffle into the center of a double boiler or heatproof bowl. |
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16
Done
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Spoon about 1 teaspoon of the chocolate frosting over each truffle. |
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17
Done
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Microwave the bowl for 10-second intervals, stirring between each interval, until the frosting melts and coats the top of the truffle. |
|
18
Done
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Use a fork to gently roll the truffle around, ensuring even coverage. |
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19
Done
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Once cooled, store the truffles in an airtight container in the refrigerator for up to 2 weeks. Difficulty Level: Medium Nutrition Information (per serving): Total Time Needed: 30 minutes + chilling time Note: For a more intense carrot cake flavor, you can also add 1 teaspoon of ground cinnamon to the dough mixture. |
