Hola, friends!
I’m working with a toddler on my lap, anyone relate?! So this will be a quick one. Baking has been a major form of therapy for me through all of this Covid-19 madness. I know flour is not always easy to find, so I wanted to come up with something simple that satisfies the sweet tooth (and is pretty healthy!) without using tons of flour. I did use almond flour for these. I you don’t have it you can blitz whole almonds in the food processor, or use more coconut. A delicious, Easter-inspired treat that the whole family can help make. These are made extra festive with the addition of a cream cheese buttercream and wildflowers.
Happy Easter, everyone. He is RISEN and for that, we will celebrate.
Amanda
Carrot Cake Truffles
Prep time
Total time
Author: gouramanda
Makes: 12 truffles
Ingredients
- 1 cup almond flour
- ½ cup almond butter
- 2 large carrots, grated (about 1½ cups)
- ¼ cup honey
- ¼ cup shredded unsweetened coconut
- ¼ cup walnuts, chopped
- ¼ cup raisins or currants, chopped
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 teaspoon real vanilla extract
Method
- Combine all ingredients together in a large bowl, using your hands. If you want a more truffle-like, homogenous consistency, pulse all ingredients together in a food processor. Form small golf ball sizes truffles. Drizzle with buttercream (optional) and decorate with wildflowers (optional). Refrigerate and enjoy!
Cream Cheese Buttercream
Prep time
Total time
Author: gouramanda
Ingredients
- 1 (8 oz) package cream cheese, room temperature
- 1 stick butter, room temperature
- ¼ cup powdered sugar
- 1 teaspoon real vanilla extract
- a splash of milk (to thin)
Method
- Use a whisk or stand mixer to combine ingredients into a smooth, lump-free consistency. If using to decorate, transfer to a pastry or ziplock bag, making a tiny cut in a corner of the bag.