Carrot Cake Truffles are a no bake truffle full of flavour and covered in a white chocolate covering. These are lovely as a little treat or to gift. They are very easy to make and have a great balance of sweet and spicy flavours.
Take a look at our full range of Natural Flavoured Icing Sugars here.
Ingredients
- 5g Sugar and Crumbs Just Flavour Orange Zest
- 240g Grated Carrots
- 120g Walnuts Crushed
- 100g Oats
- 170g Dates
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Nutmeg
- 1 Tsp Chia Seeds (optional)
Chocolate Covering and Decoration
- 250g Melt and Pour – White Chocolate
- 3g Sugar and Crumbs Just Flavour Orange Zest
- 10g Walnuts ( Crushed )
Method
- To make the Carrot Cake truffles start by preparing the no-bake cake part, add the dates, walnuts, oats, carrots, and spices along with the Just flavour into a blender. Blitz under everything is chopped and combined.
- Take the mixture and roll it into balls approximately weighing 40g each. Once rolled lay them out on a baking sheet spaced apart and pop them in the freezer to chill whilst you make the chocolate covering.
- Melt the white chocolate in a microwave safe bowl until melted add in 3g Just Flavour if desired. stir in.
- Reserve for later about 3 Tbsp of the chocolate and place in a bowl, colour this if desired ( I did Orange )
- Take the Carrot Cake balls from the Freezer and dip each one in the chocolate until covered and then set them on a cooling rack over a baking tray to drip. Once all have been dipped place the coloured chocolate in a piping bag and snip a small amount off the bottom. Drizzle over the truffles and then add a sprinkle of the crushed walnuts if desired.
