Carrot Cake Balls with Coconut Vanilla Shell

This is officially my last carrot recipe for the season. It was over 80F in my little bakery when I made these the other day! My tubs of coconut oil that are usually fully solid were fully liquid.

Feels like spring/summer is finally here - is it time for a lemon/citrus series?!? But I’m jumping the gun. These are absolutely addictive no-bake carrot cake truffles. I bet you CAN’T eat just one. (Cuz I ate 6 or 7…)

Makes 19 tbsp sized cake truffles

🍰 TRUFFLE CENTRES

• 6 tbsp walnuts or pecans

• 120g finely grated carrot (about 1 cup)

• 2/3 cup almond flour

• 4 tsp shredded coconut

• 2 tbsp maple syrup

• 1 tbsp melted coconut oil

• 1/2 tsp cinnamon

• Pinch nutmeg

• Pinch ginger

• 1/4 tsp vanilla

• Pinch sea salt

• Pinch fresh orange zest

🥣 Make Centres

1. Pulse walnuts in food processor until finely chopped

2. Add carrot and pulse until combined

3. Add remaining ingredients & pulse until it comes together into a dough

4. Roll into tbsp sized balls

5. Chill in fridge while making coating

🥥 COCONUT VANILLA SHELL

• 6 tbsp coconut butter* (store-bought, or use our recipe to make your own)

• 2 tbsp coconut oil

• 6 tbsp maple syrup

• 1 tsp vanilla

🔥 Melt + Prep

1. Gently melt together

2. Let cool until it slightly thickened (texture of warm honey). If it thickens too much, gently rewarm.

🍫 Dip

1. Drop each chilled truffle into coating

2. Roll & lift out with fork(s)

3. Tap off excess & place on parchment lined tray

4. Immediately top with finely chopped walnuts/pecans, orange zest and/or flakey sea salt for additional flavour & decoration.

5. Chill to set coating, then enjoy!!

6. Store in fridge to keep coating softly set

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