Carrot Cake Truffles (Vegan, Paleo)
Carrot Cake Truffles - A unique, healthy and delicious Carrot Cake that requires no baking, and it's easy to make. Perfect for Easter. (Paleo, Vegan)
Egg-free, Gluten-free, Paleo, Vegan
(livinghealthywithchocolate.com)
Ingredients
Carrot Cake:
- 1 cup carrot finely grated
- 4 large Medjool dates
- ½ cup blanched almond flour
- ½ cup pecans chopped
- 1 tablespoon golden flaxseed meal
- 2 teaspoons vanilla extract
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon fine Himalayan salt
Chocolate:
- ⅓ cup plus 1 tablespoon semisweet mini chocolate chips dairy/soy-free brand
- 1 teaspoon coconut oil melted
Instructions
Carrot Cake:
- Remove the pit from your dates and process in your food processor or blender until creamy and smooth.
- Add all the remaining ingredients to the food processor and pulse until everything is combined.
- Roll the mixture into ball (about 1 ½ teaspoons per ball) and place them on a baking sheet lined with parchment paper.
- Place sheet in the freezer and go onto melting the chocolate.
Chocolate:
- Slowly melt about 2 tablespoons of the chocolate in a bowl over simmering water (double boiler).
- Remove from stove and mix in the coconut oil and more of the chocolate little by little until it's all melted.
- Dip the chilled truffles one at the time in the chocolate and set it back onto the parchment paper.
Notes
Store in the fridge.
Nutrition
Calories: 115.8kcal | Protein: 2.3g | Fat: 7.6g | Saturated Fat: 1.6g | Sugar: 7.3g | Fiber: 2.9g | Carbohydrates: 11g | Net Carbs: 8.1g
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/paleo-carrot-cake-truffles/
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