Carrot Cake Truffles
Calling all carrot cake lovers! Enjoy carrot cake on the go with these delicious truffles!
Ingredients & Directions
Ingredients
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8large pitted dates
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1⁄2 cuppecans
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1⁄2 cupwalnuts
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1 cupshredded coconut plus more for topping
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1 cupshredded fresh carrots
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1 tspcinnamon
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1⁄4 tspallspice
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1⁄4 tspginger
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1⁄4 tspsalt
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1⁄8 tspsground cloves
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1 tsppure vanilla or vanilla bean paste
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1 1⁄2 tbspsmelted coconut oil
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1 tbsppure maple syrup
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2 tbspscoconut flour
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6 ozLILY'S White Chocolate Style Bar chopped or chips
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1 tbspcoconut oil
Directions
Equipment Needed
food processor
freezer
microwave
1
In a food processor add the dates, nuts, shredded coconut, spices, melted coconut oil and pure maple syrup, and blend until the nuts and dates are broken down and it forms a sticky mixture. Add in the coconut flour and pulse until fully combined. It should create a workable cookie dough like mixture that you can easily shape into balls.
2
Using a small cookie dough scoop or spoon, scoop out the mixture and roll into balls. It should create about 16-18 balls. Place is freezer to set for 15 minutes.
3
Meanwhile, add the white chocolate and solid coconut oil to a small microwave safe bowl. On 50% power and in increments of 45 seconds, stirring after each increment, heat the chocolate until fully melted.
4
Coat each truffle into the melted white chocolate. Top with shredded coconut. Place in freezer and set about 20 minutes.
5
Serve and enjoy!
Recipe contributed by Daniliciousdishes.