The holidays may have come to an end, but winter is still in full swing (even here in California! lol). Each month L & I send out an informative post card to our Real Estate clients in town with a simple, yet DELICIOUS recipe on the back for them to enjoy … this month’s was SO good we thought we’d share with you all too!
*Our only substitute was Ghirardelli white chocolate chips instead of the vanilla almond bark, which melted so easily and tasted divine!
Carrot Cake Truffles
What started as a simple carrot cake using leftover shredded carrots from our crumble bars turned into this happy accident of a recipe that is almost too good to be true! Crumbling the cake after it cooled and adding some coconut milk whipped cream to moisten and roll into little truffles turned this basic carrot cake into a delicious chocolate covered snack.
- 1 cup carrots finely grated
- 1.5 cups almond flour
- 1 teaspoon baking soda
- 1/4 cup sugar in the RAW
- 1/2 cup sliced almonds
- 2 eggs, room temperature
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 3-4 heaping teaspoons coconut-milk whipped cream for filling
- 1 cup Enjoy Life mini chocolate chips for topping
- Preheat oven to 350 degrees
- In a large bowl, mix the almond flour, baking soda, coconut palm sugar and sliced almonds
- In a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated carrots
- combine wet and dry ingredients and gently mix the batter, being careful not to over mix or the almond flour will become oily.
- lightly grease an 8×8 pan with coconut oil
- pour batter evenly in the pan and bake approximately 30-35 minutes
- let cake cool completely on a wire rack, before “crumbling” with a spoon
- Mix in 3-4 heaping spoonfuls of whipped cream (distributing evenly) this is what will hold your cake together as truffles
- Using your spoon create 1 inch cake rounds (this should make about 15 cake balls)
- Place onto a non-stick sheet and set in the refrigerator to harden
- In a small bowl melt the chocolate chips
- With a spoon roll balls into chocolate until fully covered, set back onto your non-stick surface and let cool completely