Spiced Carrot Cake chocolate truffle – by Emily Purvis

Prep 15 minutes | Cook 45 minutes | Total 1 hour | Serves: 20 truffles Store in the fridge for up to 3 days or freeze for a couple of weeks. These delicious truffles have a beautiful flavour - I think INGREDIENTS the carrot, cinnamon, orange and chocolate is a divine combination. Raw carrot cake filling • 150 g carrot/s -peeled and chopped into pieces METHOD • 165 g almond meal (1½ cups) Raw carrot cake filling 1. Place the carrot in a food processor and finely grate (if grating by hand you need to use the absolute finest side • • • 85 g rice malt syrup or honey (¼ cup) 1½ tbsp ground cinnamon 1 tsp vanilla -powder, extract or essence of the grater). Thermomix 10 seconds, speed 5. • 1 orange/s -zest (just the orange part, no bitter white pith). You can alternatively use one drop of wild orange 2. Add the almond meal, sweetener, cinnamon, vanilla, essential oil (this adds a gorgeous flavour) orange zest (or oil) and coconut oil and mix until well combined. Thermomix 10 seconds, reverse speed 3. • • 2 tbsp coconut oil -melted 75 g walnuts (¼ cup) chopped 3. Fold in the walnuts. Thermomix 5 seconds, reverse speed 2. Chocolate coating 4. Roll into balls and place on a tray lined with a baking sheet. If the mixture is too wet to roll into balls, either • • 200 g dark chocolate -70-85% cacao, broken into pieces 1 tbsp coconut oil add a little more almond meal or chill in the fridge to firm. It is a moist mixture (not sticky), but should be able ASSEMBLE to be formed into small balls (approx. 20). 1. Remove the carrot balls from the freezer. 5. Place in the freezer for 30 minutes or until firm. 2. To assemble the truffles, use two forks to toss the carrot balls in the melted chocolate until coated and place Chocolate coating back on the lined tray. 1. To make the chocolate coating, bring a small amount of 3. Once they are all coated, pop the tray into the fridge water to boil in a small pot, then turn off the heat. Place for 5 minutes to set. If you’d like, you can drizzle any a bowl over it and add half the chocolate. Stir to melt remaining chocolate across the truffles (as pictured). then add the coconut oil. 2. Add the remaining chocolate and stir until completely VARIATIONS melted. Dairy-free - Make raw chocolate to coat or use a dairy-free chocolate. ASSEMBLE Nut-free - Sub the almond meal with sunflower seeds, 1. Remove the carrot balls from the freezer. toasted and ground to a meal. Sub the walnuts with whole 2. To assemble the truffles, use two forks to toss the carrot sunflower seeds. balls in the melted chocolate until coated and place Coconut-free - eplace the coconut oil with ghee or butter. back on the lined tray. Fructose-friendly and vegan - Choose rice malt as your 3. Once they are all coated, pop the tray into the fridge sweetener. for 5 minutes to set. If you’d like, you can drizzle any remaining chocolate across the truffles (as pictured). Recipe from: https://wellnourished.com.au/carrot-cake-truffles/ 19