Name: Carrot Cake Truffles
Yield: 4 servings
Ingredients: Truffles:; 1 large egg; 5 large soft medjool dates, pitted; 1/2 cup walnut halves; 1 Tablespoon plain goat cheese; 1 Tablespoon Natvia; 3 Tablespoons raisins; 1/4 teaspoon cinnamon; 1/8 teaspoon ginger; Pinch nutmeg; Pinch salt; 1/2 teaspoon freshly grated orange zest; 2 Tablespoons shredded unsweetened coconut; 3/4 cups shredded peeled carrot; Coconut Coating:; 1/4 cup shredded unsweetened coconut; Pinch salt; 1/2 Tablespoon Natvia

Servings: 4 persons

Truffles:
1 large egg
5 large soft medjool dates, pitted
1/2 cup walnut halves
1 Tablespoon plain goat cheese
1 Tablespoon Natvia
3 Tablespoons raisins
1/4 teaspoon cinnamon
1/8 teaspoon ginger
Pinch nutmeg
Pinch salt
1/2 teaspoon freshly grated orange zest
2 Tablespoons shredded unsweetened coconut
3/4 cups shredded peeled carrot
Coconut Coating:
1/4 cup shredded unsweetened coconut
Pinch salt
1/2 Tablespoon Natvia

1
Preheat the oven to 350. Cover a cookie sheet with parchment paper or a nonstick pad and set aside.
2
In a food processor, puree the first 11 ingredients (egg through zest) until smooth.
3
Transfer to a large bowl and mix in carrot and coconut.
4
Portion heaping Tablespoons of batter and roll into tight balls
5
Arrange them, evenly spaced, on the prepared cookie sheet.
6
Bake for 10 minutes.
7
While the truffles are cooking, stir together the coconut coating ingredients in a small bowl.
8
Remove truffles from the oven after 10 minutes and immediately roll in the coconut mixture.
9
Allow truffles to cool completely before eating.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Carrot Cake Truffles

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