Carrot Cake Energy Truffles
Carrot Cake Energy Truffles
These Carrot Cake Energy Truffles, done by chef Charmaine Broughton, are a delicious road trip snack, take to work snack or an after work out sweet treat. Enjoy!
Ingredients
Units
Scale
- 1/2 cup (125 mL) each of flaked coconut (I like sweetened) and peanuts (or almonds or walnuts)
- 1/4 cup (60 mL) large flake rolled oats
- 1 cup (250 mL) grated carrot (wash well, leave skin on)
- 2 tbsp (30 mL) vanilla flavoured protein powder
- 1 tbsp (15 mL) each of ground flaxseed and chia seeds
- 1 tbsp (15 mL) Crosby’s Fancy Molasses
- 1/2 tsp (2 mL) vanilla extract
- 1/2 tsp (2 mL) minced fresh ginger (optional)
- 1/2 tsp (2 mL) each of ground cinnamon and ground ginger
- 1/4 tsp (1 mL) salt
Instructions
- Place coconut, peanuts and oats in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped.
- Add remaining ingredients and pulse until mixture is very well combined (scrape down sides of bowl when needed).
- Roll mixture evenly into balls – just a bit smaller than a golf ball (should yield approx 8 ‘truffles’).
- Store in an airtight container in the refrigerator for up to one week (or freeze for up to 3 months).
- Makes 8 truffles. Enjoy!