Market Recipe Blog: Carrot Cake Truffles

Carrot Cake Truffles

Sometimes, we want carrot cake but simply don’t have time to whip up a batch of carrot cake muffins in the oven. If you don’t have access to an oven, and need a healthy afternoon pick-me-up and satisfy your sweet tooth all at once, this recipe is perfect for you! These truffles may or may not beat the usual carrot-sticks-with-ranch-dip-in-a-ziploc-bag, and it’s your call to find out!

Recipe

• ½ cup unsweetened medium shredded coconut, plus extra for decorating
• 1 cup walnuts
• 2 carrots
• 2 tsp cinnamon
• A pinch each of nutmeg, ginger, and salt
• About 10 large Medjool dates, pitted*
• 1 tbsp molasses (optional)

Instructions

1. Toast walnuts and shredded coconut in a preheated 300°F oven until golden brown. About 10 minutes but varies depending on your oven.
2. Using a grater or a food processor, shred carrots. You will need about 2 cups. Use a thin cloth (ideally a cheesecloth) and squeeze out all excess liquid over a bowl.
3. Drink the super sweet carrot juice! Yes, this is part of the procedure.
4. Add walnuts to food processor, fitted with a blade, and pulse a few times until chopped into rough chunks. Add coconut, carrots, and spices. Process until combined; scrape down with a spatula if necessary.
5. Add pitted dates and molasses and pulse until thoroughly combined.
6. At this point, test the consistency of the mixture by pressing between your fingers. If it is too crumbly, add more dates or water or molasses, anything wet. If its too dry, add more coconut or nuts.
7. Using a cookie scoop to measure, roll dough into round balls with hands.
8. Roll finished truffles into extra toasted coconut, chopped nuts, dunk into melted white and/or dark chocolate (a handful of chocolate chips + 1 tsp of coconut oil, melted together; use vegan chocolate as needed), or sprinkle with additional cinnamon. Store Carrot Cake Truffles in refrigerator, that is, if you don’t eat them all…

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.