A little touch of sweetness at the end of a good meal or just when you have a cup of tea or coffee in hand. This needn’t be overly sweet and these refined sugar-free carrot cake bites/truffles are the perfect alternative to calorific treats.
Sugar-Free Carrot Cake Bites
Sweet and tasty but without processed sugar involved. These sugar-free carrot cake truffles make the perfect foodie gift for those who want to enjoy some sweetness but without too much guilt involved.
Using dried fruits for sweetness means you can cut out refined sugar completely.
I love these moist little truffles, perfect with a cup of coffee at any time of day.
This is my favourite sort of pottering about in the kitchen, being able to pull together a recipe with hardly any actual cooking or baking involved and these super easy carrot cake truffles are a case in point.
It is kitchen crafting at it’s best, just mixing and matching, using a few simple tools and making a bit of foodie magic happen.
Ingredients for refined sugar-free carrot cake bites/truffles
The sweetness in these little carrot cake truffles comes from dates.
There is also desiccated coconut, mixed crushed nuts, a small carrot grated, sultanas, grated zest of an orange.
Plus all those gorgeous spices we think of when carrot cake hoves into view; cinnamon, ginger and nutmeg.
How to make carrot cake bites
Soak the dates for ten minutes to soften them then drain
Now toast the coconut in a dry pan but watch it like a hawk as it can so easily burn. Remember to tip it out of the hot pan as soon as it turns golden or it will continue to cook. Set aside for covering the little bites when they are done.
Toast the nuts in the same hot pan for just a minute till they release their gorgeous aroma and turn golden then tip out right away.
Squeeze the juice from the carrot and put it into food processor along with all other ingredients apart from the coconut.
Pulse to bring everything together then pull off pieces about the size of a large marble and roll into balls.
Roll in the coconut and freeze for half an hour.
To get the juice from the carrot simply grate the carrot then put it in a small sieve and press hard with a wooden spoon.
You can also wrap the grated carrot in a piece of muslin/cheesecloth or kitchen roll and squeeze like billyoh.
To make rolling the truffles easier wet your hands first.
How long will these keep
Store your refined sufar-free carrot cake bites/truffles in a sealed container and use them within a week. You can also freeze them for up to 3 months.
This is another super easy recipe from my Naughty & Nice Edible Gifts For Christmas eBook.
Looking for more super easy sweet treats to make at home? Then check these out before you go;
Refined sugar-free oat and nut snowballs
Refined sugar free mocha truffles
Nutty stuffed chocolate dipped apricots
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Refined sugar-free carrot cake bites/truffles
- 75 g dates pitted
- 1/2 cup desiccated coconut
- 125 g mixed nuts crushed
- 1 small carrot grated
- 30 g sultanas
- 1 orange grated zest only
- 1/4 tsp each of ground cinnamon ground ginger and ground nutmeg
- Soak the dates for ten minutes to softed them then drain, toast the coconut in a dry pan but watch it like a hawk as it can so easily burn and remember to tip it out of the hot pan as soon as it turns golden or it will continue to cook. Set aside for covering the little bites when they are done.
- Toast the nuts in the same hot pan for just a minute till they release their gorgeous aroma and turn golden then tip out right away.
- Squeeze the juice from the carrot and put into food processor along with all other ingredients apart from the coconut. Pulse to bring everything together then pull of pieces about the size of a large marble and roll into balls in damp hands. Roll in the coconut and freeze for half and hour.
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