These No Bake Carrot Cake Truffles were born in my kitchen as a result of the following story, READ ON.

I used to be intrigued by the intricacies involved in the store-bought fancy chocolates like truffles until I learnt to make them myself. Only because I wanted a healthier sugar-free version that I could enjoy after a meal without feeling the pain of the amount of sugar in each bite. They are super easy to make and I have a weekly supply for me and my family to enjoy in a healthy way. Just a few ingredients mixed and rolled and voila, a supply of one of my most loved desserts in healthy format lives in the fridge. So decadent, so deliciously chewy!

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Carrot Cake Truffles

Ingredients

125 g almond butter or peanut butter
100 g rolled oats ground in a blender to make oat flour
25 g desiccated coconut
50 g carrot finely grated half a medium sized carrot
4 tbsp maple syrup
1 tsp vanilla extract
1 pinch salt
2 tsp cinnamon

White chocolate coating

100 g white chocolate vegan or non-vegan are fine
2 tbsp coconut oil

Instructions

Prepare the oat flour by adding the oats to a blender and pulsing until a fine flour forms. Set aside.
In a medium bowl, mix together the almond butter with the maple syrup and vanilla extract.
Add in the spices, salt, oat flour, desiccated coconut and grated carrot and mix thoroughly to form a sticky dough. I love doing this by hand but spoon is fine too.
Take out a tablespoon, roll into a ball and place on a lined plate (that fits in your freezer!). Repeat with the remaining dough. Place the balls in the freezer for 30 minutes to harden up.
In the meantime, melt the white chocolate with the coconut oil in a heat proof bowl over double boiler or kettle with the lid off.
Coat the balls with the melted white chocolate using a spoon and a fork. Place the chocolate coated truffles back on the tray and place in the fridge for 10 minutes to allow the chocolate to set. Enjoy! Store in an airtight container in the fridge.It will keep in the fridge for up to a week.

Notes

These truffles can be frozen and will keep up to 3 months
Rolling the dough can be sticky, so wetting the palm of your hand with water will help
You can pierce skewer in the rolled ball for the ease of dipping the chocolate, however it will leave a whole which can be hidden with a garnish of nuts or a drizzle of melted chocolate