Description
Indulge in these delightful Carrot Cake Truffles, combining the sweet essence of carrots with rich cream cheese and warm spices for a bite-sized treat perfect for any occasion.
Ingredients
Scale
- 1 cup finely grated carrots
- 1 cup finely crushed graham crackers or digestive biscuits
- 1/2 cup finely chopped toasted walnuts or pecans
- 1/2 cup full-fat cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 8 ounces white chocolate, chopped
- 3 ounces full-fat cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely chopped nuts (for garnish)
- Orange or green colored sprinkles (for garnish)
- Shredded coconut (for garnish)
Instructions
- In a large mixing bowl, combine the grated carrots, crushed biscuits, chopped nuts, softened cream cheese, granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix thoroughly until you form a sticky dough.
- Scoop out tablespoon-sized portions of the mixture and roll them into uniform balls. Place each ball on a parchment-lined tray.
- Refrigerate the truffles for at least 1 hour until they feel firm and cold.
- Melt the chopped white chocolate in a heatproof bowl set over a saucepan of simmering water. Stir constantly until smooth.
- Remove the bowl from heat and whisk in the softened cream cheese and butter until entirely smooth and creamy.
- Using a fork or dipping tool, dip each chilled truffle into the cream cheese coating and allow the excess to drip off. Return to the parchment-lined tray.
- Immediately sprinkle the coated truffles with chopped nuts, colorful sprinkles, or shredded coconut as desired.
- Refrigerate the finished truffles for at least 30 minutes until the coating is completely set.
Notes
For best results, soften cream cheese before mixing. These can be made ahead and stored for up to a week in the refrigerator.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg