Ingredients
For the Cake:
- 1/2 cup coconut flour sifted (45 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 2 tablespoons coconut oil melted
- 1/2 teaspoon vanilla extract
- 3/4 cup coconut sugar packed
- 1 1/4 cups grated carrots about 4 small carrots
To Hold the Truffles Together:
- 3 ounces reduced-fat cream cheese softened (6 tablespoons)
- 1 tablespoon light brown sugar packed
- 2 tablespoons honey
- 2 cups white melting wafers
- Unsweetened coconut flakes or chopped walnuts for garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of a 9-inch pie plate with parchment paper, spraying the sides with cooking spray or coconut oil. 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 large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract, and coconut sugar until light and fluffy.
- Stir in the coconut flour mixture, mixing until smooth and lump-free.
- Stir in the grated carrots.
- Pour the batter into the prepared pie plate, and let it stand 10 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 smooth and creamy.
- Break the cooled cake 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-tablespoon-sized balls, placing on the prepared cookie sheet. Let them set in the refrigerator for at least 30 minutes.
- In a small bowl, melt the melting wafers according the package directions.
- Drop each cake ball into the melted candy one at a time, rolling them around to make sure they're completely covered.
- Gently lift the balls out with a fork and allow any excess coating to drip off.
- Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork!) and sprinkle with coconut flakes or chopped walnuts.
- Place in the fridge for at least 30 minutes to set.