Description
Delightful bite-sized treats made with spiced carrots and creamy cream cheese, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups finely grated carrots (packed, then patted dry)
- 8 ounces cream cheese, softened
- 1 3/4 cups crushed vanilla sandwich cookies or graham crackers (fine crumbs)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup finely chopped walnuts or pecans (optional)
- 12 ounces white chocolate or vanilla melting wafers (for coating)
- 2 tablespoons coconut oil or neutral oil (optional, to thin chocolate)
- Finishing: shredded coconut, crushed nuts, or cinnamon sugar (optional)
Instructions
- Prep the carrots. Grate carrots on the fine side of a box grater. Squeeze out excess moisture with a clean kitchen towel.
- Make the base. In a mixing bowl, beat cream cheese, powdered sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Stir in the mix-ins. Fold in grated carrots, cookie or graham crumbs, and nuts (if using). The mixture should be thick and scoopable.
- Chill to firm. Cover and refrigerate for 30–45 minutes until the mixture holds its shape.
- Roll the truffles. Scoop 1-tablespoon portions and roll into balls. Place on a parchment-lined baking sheet.
- Freeze for 20 minutes.
- Melt the coating. In a microwave-safe bowl, melt white chocolate in 20–30 second bursts, stirring between each. Add a little oil if it seems too thick.
- Dip and decorate. Using a fork, dip each chilled truffle into the chocolate, let excess drip, then set back on parchment. Sprinkle coconut, nuts, or a pinch of cinnamon while still wet.
- Set and serve. Let the coating firm at room temp or chill for 10 minutes.
Notes
For sugar-free options, consider using stevia, monk fruit, or allulose instead of sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 6g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg