Description
Delightful truffles made with finely grated carrots, aromatic spices, and a creamy coating, 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
- Combine the grated carrots, crushed biscuits, chopped nuts, softened cream cheese, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt in a large mixing bowl until a sticky dough forms.
- Scoop out tablespoon-sized portions of the mixture and roll them into uniform balls. Place on a parchment-lined tray.
- Refrigerate the truffles for at least 1 hour until firm and cold.
- Melt the chopped white chocolate in a heatproof bowl over a pan of simmering water, stirring constantly until smooth.
- Remove from heat and whisk in the softened cream cheese and butter until creamy.
- Dip each chilled truffle into the cream cheese coating, letting excess drip off, then return to the tray.
- Sprinkle each coated truffle with chopped nuts, sprinkles, or shredded coconut.
- Refrigerate the finished truffles for at least 30 minutes to set the coating.
Notes
These truffles can be made a day or two in advance. Store in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg