Carrot Cake Truffles

I got inspired by some carrots the other day. Who would of thought just a carrot in the fridge would inspire me, well it did. The result was these incredible little bite size carrot cake tasting treats. All raw and so yummy. Just real nutrient dense food. I keep these in the freezer, so the ones in the photo are frozen, hence you can see a little frost on them ­čÖé

INGREDIENTS

3 carrots, peeled and chopped 3/4 cup sunflower seeds 1 cup shredded coconut 1 cup (packed) organic dried apricots 1-2 teaspoons finely grated orange zest 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg
SERVES: 1

I always flash boil my dried fruit, this just rids any fungus/parasites on the apricots, being spray free you can get little insect eggs on them when they have been in the pantry a while. Plus the rehydrating makes them friendlier on the digestive system. I also like to keep my treats like these in the freezer, means I can make large batches every now and then and I know there is something quick and easy to grab when we need it.

Instructions

In a pot place apricots, cover with water and bring up to a boil. Boil for 1 minute. Remove from heat and drain.

In a food processor process the carrots until finely ground. Add the remaining ingredients.

Process until smooth and well combined. If it is to dry add a little water. Also if it is to wet add extra coconut. You want it to be able to roll into balls.

Once you have got the right consistency, roll into bite size balls, and store in the freezer.

 

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