Carrot Cake Truffles
Carrot Cake Truffles
Serve: 12-15 balls
Ingredients:
- 2 cups shredded carrots
- 1 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
Icing Ingredients:
- 1 cup cashews (soaked in hot water for at least 15 minutes)
- ½ cup coconut oil, melted and cooled
- 3 tbsp pure maple syrup (room temperature)
- 1 tsp vanilla extract
- 1 lime, juiced
- 2-3 tbsp warm water (as needed to help blend)
Method
1. Combine the raw cake ingredients in a food processor until the mixture is firm.
2. Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing.
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.
4. Coat the truffles with the icing and place them back on the baking sheet.
5. Garnish with shredded carrots and chopped walnuts if desired.
6. Chill in the freezer until you are ready to serve them.
Nutritional Information (per truffle, based on 12 servings):
-
Calories: 150 kcal
-
Protein: 2.8g
-
Carbohydrates: 13g
-
Fibre: 2.4g
-
Fat: 10g
Health Benefits:
✔ Gut Health: Chia seeds and oats provide prebiotic fibre to support a healthy gut microbiome.
✔ Hormone Balance: Walnuts contain healthy fats that support hormonal function.
✔ Energy Boost: Dates and carrots offer natural sugars and vitamins to fuel the body.