Everything there is to love about carrot cake made into 2-bite, no-bake truffles.
Recipe type: Dessert
Ingredients
1 cup raw unsalted walnut halves
1 cup pecans
1 cup pitted medjool dates
½ cup dried unsweetened pineapple
1 cup unsweetened shredded coconut, plus extra for coating (if desired)
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon kosher salt
1½ cups finely shredded carrots
Instructions
Place walnuts, pecans, dates, and pineapple in a high-power food processor. Process until almost paste-like. Add 1 cup coconut, cinnamon, ginger, nutmeg, and salt. Process until combined. Turn mixture out into a bowl.
Use a paper towel to blot excess water from carrots. Add carrots to date mixture and mix to combine. Form mixture into 24 round truffles; roll in shredded coconut flakes to coat, if desired. Chill until firm, about 30 minutes.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2018/11/19/vegan-carrot-cake-truffles/