These Gluten Free Carrot Cake Truffles are soft on the inside with a crunchy, sweet candy coating….you’ll never know these cute little bites are only 100 calories!
You know what I never thought that I would do?
Greet Monday with a big, ol’ bear hug. And a noogie. Ya know, just because.
But, seriously, the past 2 weekends have been crazy, busy family-a-go-go land for me guys. Last last weekend was my Grandma, and this past weekend the hubs’ g-parents came down to visit.
Sidenote: do you guys refer to the weekend that was the one before the one that just finished, as last last weekend? Are you just confused now? Please tell me that I’m not alone.
Anyway. Usually Monday’s are insanely crazy busy pants for me. But, because of the past 2 weeks, I can already tell that it’s going to seem peaceful and relaxing. And awesome.
And so I say “hello Monday, would you like to come over for tea?”
I know, who says that about Monday? Ca-ray-zay.
You know what though, now that I’m thinking about it, maybe I don’t want Monday to come for tea. That would mean that I would have to share these carrot cake truffles. Y’all know how I feel about sharing. As in, I missed the day in kindergarten where they went over how sharing = caring. To me, sharing = less food for me. And that, my peeps, is just no.
Like I mentioned, I have been making all the things in carrot cake form due to an excessive amount of test batches. I don’t even want to tell you how much carrot cake we have been eating. It’s practically a new food group in the FFF household. But, really, it has vegetables. I’m good to gooooo.
Besides being all healthyish and delicious and yum, this recipe is fun to make….because it involves destruction. You get to take a perfect little carrot cake and get your hands all up in thur and mash ‘er up real’ good. Best. Ever.
Also, apparently I lost control of the English language there. Sorry.
Making the truffles is also a GREAT stress reliever. Like a stress ball…but edible. And candy coated. HOW CAN THAT BE BAD?
On that note, let’s talk about the candy coating.
At first, doing this almost made me need to buy a wig due to all the hair pull-age out-age. It seemed like such an easy concept: make a ball –> dip in chocolate –> voila! Truffle. And, really, it is…if you do it right. I was doing it very wrong, and the candy wasn’t coating the balls and they were just…balls of ugly. I mean, my Bible study still L-O-V-E-D them, but my eyeballs? They did not.
Then, I found this AWESOME video on how to drip truffles from Dorothy at Crazy for Crust, and the truffle dip-age magically became easier! Dorothy is the queen of truffles (and pretty much all the desserts your taste buds could ever dream of!) and you NEED to watch that video…and check out her recipes! Drool fest fo’ realz.
So, let’s recap:
1. Covered in coconut.
2. Crunchy and sweet on the outside.
3. A surprise super soft and moist, carrot cake center.
You may currently not be welcoming Monday with a bear hug and a noogie, but I can almost guarantee that face-planting into a bowl of these little bites will change that around.
Oh, and did I mention that they are only 100 calories?
Yea, face plant mandatory.
- For the cake:
- 1/4 Cup Coconut flour, sifted (37 grams post sifting)
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Salt
- 2 Eggs, lightly beaten
- 2 Tbsp Coconut oil, melted
- 2 Tbsp Non fat, plain Greek yogurt
- 1/2 tsp Vanilla extract
- 3/4 Cup Light brown sugar, packed *
- 1 1/4 Cups Grated carrots (about 4 small carrots)
- To hold the truffles together:
- 3 oz Reduced-fat cream cheese, softened (6 Tbsp)
- 1 Tbsp Light brown sugar, packed
- 2 Tbsp Honey
- 2 Cups Melting wafers in whatever color you desire
- Unsweetened Coconut flakes, for garnish
- Preheat your oven to 350 degrees and line the bottom of a 9 inch pie plate with parchment paper, spraying the sides with cooking spray. Set aside.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
- In a small bowl, microwave the Greek yogurt for 10 - 15 seconds, just until slightly warmed. If you add cold Greek yogurt right into the mixture, the coconut oils solidifies, leaving you with a chunky cake.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, Greek yogurt, vanilla extract and brown sugar until light and fluffy.
- Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the prepared pan and let stand 5 minutes before baking.
- Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let cool completely.
- Line a large cookie sheet with parchment paper
- In a large mixing bowl, beat together the softened cream cheese, brown sugar and honey until creamy and no lumps remain.
- Break the cooled cheesecake into chunks and stir it into the mixture. I find it easier to get my hands in there and really mash up the cake, until it forms into a ball.
- Roll the cake into heaping 1 Tbsp balls, placing on the prepared cookie sheet. Let set in the refrigerator for at least 30 minutes so they are totally chilled.
- In a small bowl, Melt the melting wafers according the package directions.
- Drop each cake ball into the melted candy one at a time, spooning the melted wafer over top until it is completely covered.
- Lift the ball out of the melted wafer using a fork and gently tap your hand (not the fork!) to get all the excess melting wafer off.
- Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork!) and sprinkle with coconut flakes.**
- Repeat for all the balls.
- Devour immediately or store in the refrigerator until ready to use!
** I learned a super easy way to dip cake balls from Dorothy at Crazy For Crust! Watch this video!