Raw Carrot Cake Chocolate Truffles

These delicious raw truffles are a twist on the classic carrot and are perfect for an Easter treat – without the guilt!

Ingredients

Carrot Cake Filling

• 1/8 cup Flannerys Organic Raisins
• 1/2 cup Flannerys Organic Shredded Coconut
• 1 large carrot, peeled and grated
• 1 large green apple, cored and grated
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1-2 TBS raw honey (depending on how wet or dry the mixture is)
• 2 TBS Flannerys Peanut Cacao Spread (or a nut butter of choice)
• 2 TBS Flannerys Organic Cacao Nibs

Chocolate Coating

• 1/4 cup Flannerys Organic Cacao Powder
• 1/4 Flannerys Organic EV Coconut Oil, softened
• 2 TBS raw honey
• 1/2 tsp vanilla bean paste

Method

• Take the grated carrot and apple and squeeze against a fine sieve or nut milk bag to eliminate excess liquid, then add the pulp to a mixing bowl.
• Add the remaining filling ingredients to the bowl and mix well.
• Roll the mixture into balls and chill in the freezer for 30 minutes.
• Meanwhile, prepare the Chocolate Coating by combing coconut oil, vanilla, honey and cacao in a bowl – leave to rest for 15 minutes.
• Use a skewer or a fork to dip the frozen balls into the Chocolate Coating, the chocolate should set instantly and the balls will be ready to eat.