Carrot Cake Truffles
Author: 
Recipe type: Snack, Vegan, Raw Option
Serves: 16 pieces
 
Ingredients
  • ½ cup unsweetened medium shredded coconut, plus extra for decorating
  • 1 cup walnuts
  • 2 carrots
  • 2 tsp cinnamon
  • A pinch each of nutmeg, ginger, and salt
  • About 9 large, fresh, juicy Medjool dates, pitted*
  • 1 tbsp molasses (optional)
Instructions
  1. (Skip this step for raw truffles) Toast walnuts and shredded coconut in a preheated 300°F oven until golden brown. About 10 minutes but varies depending on your oven.
  2. Using a grater or a food processor, shred carrots. You will need about 2 cups. Use a thin cloth (ideally a cheesecloth) and squeeze out all excess liquid over a bowl.
  3. Drink the super sweet carrot juice! Yes, this is part of the procedure.
  4. Add walnuts to food processor, fitted with a blade, and pulse a few times until chopped into rough chunks. Add coconut, carrots, and spices. Process until combined; scrape down with a spatula if necessary.
  5. Add pitted dates and molasses and pulse until thoroughly combined.
  6. At this point, test the consistency of the mixture by pressing between your fingers. If it is too crumbly, add more dates or water or molasses, anything wet. If its too dry, add more coconut or nuts.
  7. Using a cookie scoop to measure, roll dough into round balls with hands.
  8. Roll finished truffles into extra toasted coconut (un-toasted for raw), nuts, dunk into melted white and/or dark chocolate (a handful of chocolate chips + 1 tsp of coconut oil, melted together; use vegan chocolate as needed), or sprinkle with additional cinnamon. Store Carrot Cake Truffles in refrigerator, that is, if you don't eat them all...
Notes
*If dates are not already soft and gooey, soak them in warm water for at least 30 minutes. Drain before using.
Recipe by Radiant Rachels at https://radiantrachels.com/carrot-cake-truffles/