These tasty delights are easy, healthy and SO dee-lish. To me they represent an alternative to my favorite decadent treat of dense carrot cake with gooey cream cheese frosting. These Raw Carrot Cake Truffles get ya pretty close- but in a much less moment on the lips lifetime on the hips sort of way. If you did want to up the anti however and dip in some melted white chocolate or even some vanilla scented organic cream cheese, I would never tell.
Raw Carrot Cake Truffles
2 large carrots
1-1/4 cups dried shredded coconut, divided
3/4 cup pecans or walnuts
1 inch piece of fresh ginger, washed and roughly chopped (peeled if the skin is very thick)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
A pinch of salt
1/2 packed cup pitted dates
2 Tablespoons extra virgin coconut oil
1/2 cup raisins
Makes about 20 medium size balls
Finely grate the carrots with the grater blade of a food processor or on a box cheese grater. Transfer the carrots to a bowl and fit the processor with the metal “S”blade. Add the 3/4 cup of the coconut, nuts, ginger, cinnamon, nutmeg and salt and pulse until well broken down. Add the dates and coconut oil and pulse until well blended.
Add the raisins and carrots pulse a few more times until it comes together into a sticky mass. You will be rolling these into little balls so if the mix feels too moist you can add a touch more coconut and pulse again.
Roll the dough into balls between your palms (about 1 Tablespoon of dough each) and then roll in the remaining coconut.
Tips & Notes~
You can also roll in chopped nuts or raw cocoa powder instead of the coconut.
You can also add a few tablespoons of cocoa powder to the mix if you want a chocolate flavor.
Store in the fridge for a week or in freezer for up to a month and eat as a high energy treat.