Name: Carrot Cake Energy Truffles
Ingredients: ½ cup (125 mL) each of flaked coconut (I like sweetened) and peanuts (or almonds or walnuts); ¼ 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; ½ tsp (2 mL) vanilla extract; ½ tsp (2 mL) minced fresh ginger (optional); ½ tsp (2 mL) each of ground cinnamon and ground ginger; ¼ tsp (1 mL) salt

Carrot Cake Energy Truffles

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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!

Author: Peter Davis

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

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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!

Find it online: https://www.crosbys.com/carrot-cake-energy-truffles/