Carrot Cake Truffles

INGREDIENTS

• 1 1/2 cups finely grated carrots (packed, then patted dry)
• 8 ounces cream cheese (softened)
• 1 3/4 cups crushed vanilla sandwich cookies or graham crackers (fine crumbs)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• salt (pinch)
• 1/2 cup finely chopped walnuts or pecans (optional)
• 12 ounces white chocolate or vanilla melting wafers (for coating)
• 2 tablespoons coconut oil or neutral oil (optional, to thin chocolate)
• shredded coconut, crushed nuts, or cinnamon sugar (optional, for finishing)

INSTRUCTIONS

1. 1 Prepare the carrots. Grate carrots on the fine side of a box grater. Squeeze out excess moisture with a clean kitchen towel.
2. 2 Make the base. In a mixing bowl, beat cream cheese, powdered sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
3. 3 Mix in the mix-ins. Fold in grated carrots, cookie or graham crumbs, and nuts (if using). The mixture should be thick and scoopable.
4. 4 Chill to firm. Cover and refrigerate for 30–45 minutes until the mixture holds its shape.
5. 5 Shape the truffles. Scoop 1-tablespoon portions and roll into balls. Place on a parchment-lined baking sheet.
6. 6 Chill for 20 minutes.
7. 7 Prepare the coating. In a microwave-safe bowl, melt white chocolate in 20–30 second bursts, stirring between each. Add a little oil if it seems too thick.
8. 8 Dip and decorate. Using a fork, dip each chilled truffle into the chocolate, let excess drip, then set back on parchment. Sprinkle coconut, nuts, or a pinch of cinnamon while still wet.
9. 9 Set and serve. Let the coating firm at room temp or chill for 10 minutes.

NUTRITION

Calories: 120 calorieskcal | Carbohydrates: 14gg | Protein: 2gg | Fat: 7gg | Fiber: 1gg | Sugar: 6gg