Spiced Carrot Coconut Truffles

Spiced Carrot Coconut Truffles

I’m taking on a project to build a wooden tabletop for food pictures. I went to Home Depot the other day and picked up wood boards, wood glue and paint!  This is something I’ve been wanting to do for awhile, because it’s a pretty inexpensive way to enhance food pictures. Plus taking on a DIY project is always fun. Luckily, if I screw it up, I bought all the wood on 70% off clearance, and I won’t be wasting much money. I love DIY projects in theory, but sometimes they just don’t turn out like I envision. Either way I’ll take a picture of the finished product and definitely share it over on Instagram!

Fingers crossed that the project is successful.

spiced carrot coconut truffles

Now that the weather seems to be actually staying warm, I’ve been whipping up tons of spring and summer inspired no-bake recipes! No-bake recipes are great because they’re usually quick and easy to make, and you don’t have to heat up the oven. In fact, you can make these truffles in about 5 minutes if you have a Vitamix or similar high-speed blender! When I made these, I simply filled up the Vitamix with all the ingredients, and let it do all the work. Does it get much easier than that?

Plus it’s yet another way to pack veggies into a healthy, fruit-sweetened dessert. Spiced carrot coconut truffles are light and reminiscent of carrot cake. A sweet cinnamon-spiced flavor, all packed inside a no-bake coconut truffle!

Spiced Carrot Coconut Truffles
 
Author:
Prep time:
Total time:
 
Ingredients
  • 1 Cup shredded carrot (2-3 carrots)
  • 1 Cup walnuts
  • 1 Cups sunflower seeds
  • ¾ Cup dates
  • ½ Cup raisins
  • 2 Tablespoons coconut oil
  • 1 Teaspoon cinnamon
  • ½ Teaspoon nutmeg
  • ¼ Teaspoon ginger
  • ½ Teaspoons apple cider vinegar
  • Pinch sea salt
  • ¾ Cup shredded coconut (unsweetened)
Instructions
Method 1:
  1. Peel and cut 2-3 carrots (about what would equal 1 cup shredded) into ½ inch pieces. Toss all the ingredients, excluding the shredded coconut, into a Vitamix and process until all the ingredients are well combined, and no large chunks remain.
  2. Place the shredded coconut into a bowl. Scoop out a piece of the dough (I used a cookie dough scoop), roll into a ball and roll in the shredded coconut to coat. Place the truffle onto a lined baking sheet and repeat until all the dough is used up. Place your truffles in the fridge to cool.
  3. The dough will be really sticky, so don't be afraid to get your hands a little messy!
Method 2:
  1. Peel and shred the carrots.
  2. Place all the ingredients, excluding the carrot and shredded coconut, into a high speed blender or food processor. Pulse until well combined and no large chunks remain.
  3. Transfer the dough to a medium-sized mixing bowl and fold in the shredded carrot.
  4. Place the shredded coconut into a bowl. Scoop out a piece of the dough (I used a cookie dough scoop), roll into a ball and roll in the shredded coconut to coat.
  5. Place the truffle onto a lined baking sheet and repeat until all the dough is used up. Place your truffles in the fridge to cool.
  6. The dough will be really sticky, so don't be afraid to get your hands a little messy!

 

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3 Comments

  1. Looks delish! Making it tomorrow!

    Reply
  2. Question on the walnuts – do you have a suggestion of a nut free substitute? 90% of the time I bake nut free because I may share it with my sister in law who has a severe nut allergy. Perhaps an extra 1/2 cup of carrot and an extra 1/2 cup of sunflower seeds? Any other ideas?

    Reply
    • I would just replace the walnuts with sunflower seeds. You don’t want to add more carrot because it would make the dough too wet, where the walnuts add a dry component. They should be great with all sunflower seeds though!

      Reply

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