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
Ingredients
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
Chocolate coating
- 200 g dark chocolate -70-85% cacao, broken into pieces
- 1 tbsp coconut oil
Method
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.
Chocolate coating
- 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.
Assemble
- 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).
Store
- In the fridge for up to 3 days or freeze for a couple of weeks.
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
Replace the coconut oil with ghee or butter.Fructose-friendly and vegan
Choose rice malt as your sweetener.I really hope you LOVE these delicious truffles. To help my recipes to reach more people and support me on my mission to inspire a healthier world, please star rate this (or any other recipe) or leave a comment. It will be very much appreciated. G x
Valeria says
Sounds delicious – I will certainly try this… I was wondering if coconut flour would work as a substitute for the almond flour (I’m allergic to almond and your recommended substitute sunflower based flour). Thanks for your postings – they’re wonderful!
Georgia Harding says
Hi Valeria. I’m not sure if coconut flour would be okay, is hazelnut or any other nut meal suitable by any chance? G x
Carolina says
OMG they’re so delicious! As easy to make as to eat, be careful! Or be like me and have them for dinner. Thank you x
Georgia Harding says
Ha ha – yes I probably should have included a warning with this recipe. Thrilled you enjoyed them Carolina and thanks so much for your comment and taking the time to rate the recipe too. G x
Ruth says
Oh my goodness…….these are such a delicious nourishing chocolate covered treat………..so yummy and so moorish. Georgia, how could you!!!
Georgia Harding says
Ha ha Ruth – I know they are very moorish. Thrilled you enjoyed them G x
Anja says
Just made the chocolate treat and they are delicious. I used two ripe bananas instead of the rice malt Sirup and it work really well. Even if the mixture feels a bit more wet it will set in the freezer. Thanks for sharing
Georgia Harding says
Brilliant Anja, thanks for sharing your ‘tweek’ – so great to know G x
Samantha Ashley says
These are fantastic! Love your work Georgia. Another five star recipe. Thank you
Georgia Harding says
Yay – thanks so much Samantha, so please you enjoyed them G x
Kelly Boyce says
Awesome treat…made these for a ‘ladies night’ and they were a hit. So simple to make, love your recipes. Thank you ?
Georgia Harding says
Thanks so much Kelly – so pleased they were enjoyed all round. G x
Michelle says
OH. MY. GOODNESS. These truffles are divine!! I made them as Easter gifts for my family and neighbours (ok and inadvertently for myself when taste testing got out of hand!!). They honestly were really easy to make and although I had no intention of feeding them to my fuss pot children who rarely, if ever, eat raw carrots, they thought they must have been missing out on something amazing from everyone else’s rapturous scoffing… they joined in and were quite pleased with the new found treats!! Thanks Georgia for never failing to inspire me to make delicious wholesome food for my family xxx
Georgia Harding says
That’s so great Michelle, you’ve really made my day. Sometimes I feel like reaching people in this cyber space is just too tough but feedback like yours re-inpires me to continuing being creative and sharing. Thanks so much for taking the time to post your comment (and rating) G x
Paula says
Your recipes are amazing thank you
Georgia Harding says
Somehow missed your comment sorry Paula. Thanks so much, just thrilled you think so G x
Elisha says
I made these for a dinner party. Gorgeous! Everybody loved them!
Georgia Harding says
Glad everyone enjoyed them Elisha, thanks for your feedback and the 5 stars!! G x
Cathrine McInerney says
These look delicious, can’t wait to try them!
Georgia Harding says
Enjoy Cathrine Gx
Jodie says
I’m making these tomorrow but just want to check and make sure it is 1 1/2 tablespoons cinnamon, it might be right but just seems a lot.
Georgia Harding says
Yes, I’m a huge fan of cinnamon. Feel free though to adjust if you like. You can always add a little, taste and add more if you think it needs it. Enjoy G x
Kylie says
Made these for Easter – they are amazing! The flavours worked so well. Will be making these again.
Georgia Harding says
Yes, I always mean to make these more often too, not just at Easter. So glad you loved them G x
Joanne Hancock says
My 73 year old Mum thinks these are better than Ferrero Rocher.
Great for diabetic Dad and was a perfect treat while down the river fishing for his birthday. First day out of lock down!
Only 4 stars as had to keep it on ice.
Will be doing this one again.
Thanks for your creative culinary skills.
Georgia Harding says
So glad they are a winner for your parents Joanne. Unfortunately unprocessed raw treats are so heat stable so freezing preserves them in an additive free way G x
Terr says
I do not have a scale to measure 150 grams. How much grated carrots are needed?
Well Nourished Team says
Hi Terr, its around 2 1/2 smaller type carrots ☺️