One of my favorite desserts is Carrot Cake. These Raw Carrot Cake Truffles are the next in line! I can finally have my carrot cake without the need for firing up the oven! Yippppeeee!
In my humble opinion, carrot cake isn’t carrot cake without pineapples. So since I have pineapples in my Carrot Cake Muffins, I figured why not add them to these tasty truffles? Guess what it worked! It must be fresh pineapples though because canned pineapples will add too much moisture to the truffles and make them gooey.
With the holidays rapidly approaching these truffles can make the perfect dessert. Simple whole ingredients, with simple preparation. No oven needed, just a food processor fitted with an “S” blade. Sounds like the perfect sweet treat not just for the holidays but anytime throughout the year!
Watch “How To” Video”:
Raw Carrot Cake Truffles
- 1/2 cup Carrots, julienne
- 1 1/2 cup Walnuts, Raw
- 1 cup Coconut, Dessicated (finely
- 10 large Medjool Dates, pitted and chopped
- 1/2 cup Fresh Pineapples Chunks (Do Not Use Canned Pineapples)
- Lemon Zest (small lemon)
- 1/8 tsp Nutmeg
- 1/4 tsp Cinnamon (prefer Saigon cinnamon)
- 1/4 tsp Ground Ginger
- 1/8 tsp Allspice
- 2 Tbsp Old Fashion Rolled Oats
- additional Coconut for coating truffles
- To ensure that the ingredients are processed evenly, be sure to place all of the ingredients in order listed above into a food processor fitted with an "S" blade. Pulse several times (about 15-20 times) until all ingredients are well blended and chopped. The mixture should be wet and crumbly but not gooey.
- Sprinkle extra desiccated coconut onto a cookie sheet. Using a cookie scoop, dip out the dough and form into a tight ball then roll around in the coconut until evenly coated. Continue this process until all dough has been used up. This should make about 22 truffles.
- Place onto a plate into the fridge and allow them to chill for 2 hours. This will allow the truffles to firm up and all of the flavors to blend. Keep in the fridge until ready to serve. Enjoy!
- The truffles will keep in an airtight container in the fridge for up to 5-7 days.