SPICED CARROT CAKE CHOCOLATE TRUFFLE Prep 15 minutes | Cook 45 minutes | Total 1 hour | Serves: 20 truffles Store in the fridge for up to 3 days or freeze for a couple of weeks. These delicious truffles have a beautiful flavour - I think the carrot, cinnamon, orange and chocolate is a divine combination.
METHOD Raw carrot cake filling 1. P lace the carrot in a food processor and finely grate (if grating by hand you need to use the absolute finest side of the grater). Thermomix 10 seconds, speed 5. 2. A dd the almond meal, sweetener, cinnamon, vanilla, orange zest (or oil) and coconut oil and mix until well combined. Thermomix 10 seconds, reverse speed 3. 3. F old in the walnuts. Thermomix 5 seconds, reverse speed 2. 4. R oll into balls and place on a tray lined with a baking sheet. If the mixture is too wet to roll into balls, either add a little more almond meal or chill in the fridge to firm. It is a moist mixture (not sticky), but should be able to be formed into small balls (approx. 20). 5. Place in the freezer for 30 minutes or until firm.
Chocolate coating 1. T o make the chocolate coating, bring a small amount of water to boil in a small pot, then turn off the heat. Place a bowl over it and add half the chocolate. Stir to melt then add the coconut oil. 2. A dd the remaining chocolate and stir until completely melted.
ASSEMBLE 1. Remove the carrot balls from the freezer. 2. T o assemble the truffles, use two forks to toss the carrot balls in the melted chocolate until coated and place back on the lined tray. 3. O nce they are all coated, pop the tray into the fridge for 5 minutes to set. If you’d like, you can drizzle any remaining chocolate across the truffles (as pictured).
INGREDIENTS Raw carrot cake filling • • •
1 50 g carrot/s -peeled and chopped into pieces 165 g almond meal (1½ cups) 85 g rice malt syrup or honey (¼ cup)
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1 ½ tbsp ground cinnamon 1 tsp vanilla -powder, extract or essence 1 orange/s -zest (just the orange part, no bitter white pith). You can alternatively use one drop of wild orange essential oil (this adds a gorgeous flavour) 2 tbsp coconut oil -melted 75 g walnuts (¼ cup) chopped
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Chocolate coating • •
200 g dark chocolate -70-85% cacao, broken into pieces 1 tbsp coconut oil
ASSEMBLE 1. Remove the carrot balls from the freezer. 2. T o assemble the truffles, use two forks to toss the carrot balls in the melted chocolate until coated and place back on the lined tray. 3. O nce they are all coated, pop the tray into the fridge for 5 minutes to set. If you’d like, you can drizzle any remaining chocolate across the truffles (as pictured).
VARIATIONS Dairy-free - Make raw chocolate to coat or use a dairy-free chocolate. Nut-free - Sub the almond meal with sunflower seeds, toasted and ground to a meal. Sub the walnuts with whole sunflower seeds. Coconut-free - eplace the coconut oil with ghee or butter. Fructose-friendly and vegan - Choose rice malt as your sweetener. Recipe from: https://wellnourished.com.au/carrot-cake-truffles/ 19
