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Refined sugar-free carrot cake bites/truffles
Refined sugar free and packed with flavour this is a super easy almost no-cook recipe for a great sweet treat
Ingredients
- 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
Instructions
- 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.
Notes
calories shown are for all the truffles, it all depends on what size you make them as to the calorie content of each.
Nutrition
Calories: 1347kcalCarbohydrates: 127gProtein: 28gFat: 92gSaturated Fat: 33gPolyunsaturated Fat: 14gMonounsaturated Fat: 40gSodium: 70mgPotassium: 1855mgFiber: 27gSugar: 71gVitamin A: 8381IUVitamin C: 5mgCalcium: 165mgIron: 8mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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