Spiced Carrot Cake Chocolate Truffle

4.84 from 12 votes

These delicious truffles have a beautiful flavour - I think the carrot, cinnamon, orange and chocolate is a divine combination.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert, Snack

Servings: truffles

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

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).

Make raw chocolate to coat or use a dairy-free chocolate.

Sub the almond meal with sunflower seeds, toasted and ground to a meal. Sub the walnuts with whole sunflower seeds.

Replace the coconut oil with ghee or butter.

Choose rice malt as your sweetener.