CARROT CAKE TRUFFLES

Name: CARROT CAKE TRUFFLES
Cuisine: European, American
Ingredients: cup walnuts; 1 cup dates; 3 tbsp oats; 2 tbsp shredded coconut; 1 tbsp chia seeds; 1 tsp cinnamon; ½ teaspoon ground ginger; ¼ tsp nutmeg; 1 cup cashews (soaked for about 30 minutes); ½ cup coconut oil, melted and cooled; 3 tbsp pure maple syrup; 1 tsp vanilla extract; 1 lime, juiced; 2-3 tbsp warm water (as needed to help blend)

6 steps

They’re soft, moist and filled with warm spices, a sweet carrot flavor and the creamiest cashew vanilla icing!

Updated at: Sun, 03 Mar 2024 17:11:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories299.3 kcal (15%)

Total Fat24.1 g (34%)

Carbs20 g (8%)

Sugars12.5 g (14%)

Protein4.8 g (10%)

Sodium3.1 mg (0%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

walnuts

1 cupdates

3 Tbspoats

2 Tbspshredded coconut

1 Tbspchia seeds

1 tspcinnamon

½ teaspoonground ginger

¼ tspnutmeg

Icing

1 cupcashews

soaked for about 30 minutes

½ cupcoconut oil

melted and cooled

3 Tbsppure maple syrup

1 tspvanilla extract

1lime juiced

2 Tbspwater

warm, as needed to help blend

Instructions

Step 1

1. Combine the raw cake ingredients in a food processor until the mixture is firm.

Step 2

2. Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing.

Step 3

3. Place all the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn’t smooth enough.

Step 4

4. Coat the truffles with the icing and place them back on the baking sheet.

Step 5

5. Garnish with shredded carrots and chopped walnuts if desired.

Step 6

6. Chill in the freezer until you are ready to serve them

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