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Carrot Cake Truffles
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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

  1. These truffles can be frozen and will keep up to 3 months
  2. Rolling the dough can be sticky, so wetting the palm of your hand with water will help
  3. 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