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 gluten free 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. We’ve had healthy carrot cake frozen cheesecake, gluten free carrot cake cupcakes and even gluten free carrot cake dip. 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.
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