Carrot Cake Truffles


These little Truffles are amazing! You need to make them ASAP. They are vegan, raw, gluten free, sugar free and paleo. Yum Yum!




Carrot Cake:
•1 Cup finely grated carrots
•½ Cup Medjool dates, soaked
•½ Cup ground almonds
•½ Cup nuts (I used walnuts and pumpkin seeds)
•1Tbsp peanut butter
•1Tbsp flaxseed meal
•2tsp Pure vanilla extract
•¼ tsp cinnamon
•⅛ tsp pink salt

•⅓ Cup chopped dark chocolate (I used Lindt 85% cacao and caramel & sea salt)
•1tsp coconut oil

Note: I ran out of chocolate so maybe up the chocolate to ½ cup. I was able to drizzle over remaining balls which was good too.

Carrot Cake Directions:
Process dates in food processor until creamy. Add all remaining ingredients and pulse until combined. Roll into 2tsp balls and place on parchment lined baking sheet. Place in freezer, start chocolate.

Chocolate directions:
Using double boiler melt half of the chocolate until just melted, remove from heat and add remaining chocolate and coconut oil, stir until melted. Dip cooled balls using fork to get all sides and place back on parchment lined baking sheet. Flash freeze for 5 minutes, taste one, take picture and store in fridge if there are any left 😋


Yields: 26 balls

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