Gluten Free Carrot Cake Truffles
User Reviews
5.0
12 reviews
Excellent
Gluten Free Carrot Cake Truffles
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These Gluten-Free Carrot Cake Truffles are deliciously moist and coated with a sweet candy layer. They’re a great snack and make the perfect edible gift.
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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
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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.
Nutrition Information
Show Details
Calories
58.5kcal
(3%)
Carbohydrates
9g
(3%)
Protein
1.3g
(3%)
Fat
2.2g
(3%)
Saturated Fat
1.3g
(7%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.3g
Cholesterol
25.4mg
(8%)
Sodium
80.1mg
(3%)
Potassium
29.4mg
(1%)
Fiber
1.3g
(5%)
Sugar
6.9g
(14%)
Vitamin A
15.9IU
(0%)
Vitamin C
0.6mg
(1%)
Calcium
1.1mg
(0%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 22Truffles
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 58.5kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1.3g | 3% |
| Fat | 2.2g | 3% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 25.4mg | 8% |
| Sodium | 80.1mg | 3% |
| Potassium | 29.4mg | 1% |
| Fiber | 1.3g | 5% |
| Sugar | 6.9g | 14% |
| Vitamin A | 15.9IU | 0% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 1.1mg | 0% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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