This week’s Spiced Carrot Cake Chocolate Truffle recipe is one for the Easter Bunny! All of my taste testers (including my two little blondies) are in love with these little balls of deliciousness, so I reckon the big bunny will be impressed too.
My hubby said I should call them healthy Jaffas (kids couldn’t confer as they’ve not tried them, but Jaffas are now on their radar since stories of him getting up to mischief with them at the movies – hhhmm).
They look a bit fancy but they really couldn’t be easier to make (even I found them simple to put together and I hate too much fuss). Like most of my recipes, they are date and dried fruit-free (as well as gluten, grain-free and with options for nut and dairy-free). I’ve also included a Thermomix method.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Spiced Carrot Cake Chocolate Truffle
Raw carrot cake filling
- 150 g carrot/s -peeled and chopped into pieces
- 165 g almond meal (1½ cups)
- 85 g rice malt syrup or honey (¼ cup)
- 1½ 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
- 200 g dark chocolate -70-85% cacao, broken into pieces
- 1 tbsp coconut oil
Raw carrot cake filling
- Place 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.
- Add the almond meal, sweetener, cinnamon, vanilla, orange zest (or oil) and coconut oil and mix until well combined. Thermomix 10 seconds, reverse speed 3.
- Fold in the walnuts. Thermomix 5 seconds, reverse speed 2.
- Roll 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).
- Place in the freezer for 30 minutes or until firm.
- To 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.
- Add the remaining chocolate and stir until completely melted.
- Remove the carrot balls from the freezer.
- To assemble the truffles, use two forks to toss the carrot balls in the melted chocolate until coated and place back on the lined tray.
- Once 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).
- In the fridge for up to 3 days or freeze for a couple of weeks.