Carrot Cake Truffles

Carrot Cake Truffles
Makes 18-20 truffles
This recipe is dedicated to two of my most faithful followers: Swedish all-star defenders @lindasembrant & @87ln. Linda is nominated for Swedish Defender of the Year for her outstanding performance for French club Montpellier and the Swedish national team. Last week Lina captained Swedish club team FC Rosengård to a third consecutive national championship. Both are currently in Gothenburg preparing for Tuesday’s match against Denmark!

Did you know that carrot cake is a typical Swedish dessert? You can find it in almost every cafe in Sweden, and it’s a popular accompaniment to coffee during ‘fika,’ the daily coffee break central to Swedish culture. While carrots are full of nutrients and low in calories, unfortunately the same cannot be said about carrot cake. Oil, sugar, white flour…not to mention the icing. But is it possible to get that delicious carrot cake flavor without those ingredients? Turns out it is, thanks to @anisakazemi!

1 cup grated carrots
1 cup almond flour
6 large, soft dates
1/4 cup shredded coconut (unsweetened) + more for coating
1 tsp cinnamon
1 tsp ground ginger
1 Tbs almond butter
1 Tbs raw honey
Mix everything together in a food processor until a sticky dough is formed. Roll into balls and coat with the extra shredded coconut. Let them firm up in the fridge for a few hours before serving (or eat spoonfuls of the dough straight from the food processor like me…)!