Are you ready for the best truffles you have ever eaten? These are a dreamy dairy free, sugar free treat.
The ingredients are minimal and they’re just as fun to make as they are delicious to eat!
Vegetables are a must on a balanced diet. Carrot, pumpkin and zucchini are so easy to introduce in sweet and savory recipes. It’s just a matter of mixing new flavours and risking a bit, really. If you make small changes and starting adding them to your desserts, you’ll soon get used to the taste. For this truffles, I’ve matched carrots with coconut! They can be a detox snack or a dessert to enjoy after Christmas. They’re insanely quick to make, but so rich!
- Carrots: It’s a fact they promote healthier eyes but that’s not the only thing that makes they great! They’re rich in carbohydrates, beta-carotene (antioxidant), calcium, vitamins and have a low-fat content. Try my Carrot Muffins or Carrot Petit Gateau.
- Zucchini: Make your bones stronger! They’re low in calories, 95% is water and high on magnesium and maganese!
- Pumpkin: Sadly, the pumpkin season is over, but nowadays you can find it in most supermarkets or greengrocer’s. You may even have it frozen for soup or jam. Make my Pumpkin Pecan Baked Oatmeal or Pumpkin Pie mousse. It’s their colour that changes everything into ORANGE! Just like carrots or sweet potatoes, they’re rich in carotene that care the digestive mucosa, high on vitamin and a good source of fiber too!
I’m still getting creative with zucchini! And pumpkin is one of my favourite vegetables, I often use it in oatmeal or soups. Carrots have a light sweet taste, so I thought they would be amazing for this recipe! Don’t you agree?
Have you seen or heard of the film “Nightmare before Christmas? Well, for me it’s more… Stress after Christmas or the depression after Christmas! There’s no right away to express the sadness I feel when Christmas is over. It’s just truly sad looking at the decorations, remembering about wrapping gifts and thinking out loud that the holidays will be over soon and school life is about to start all over again… timetables, exams and the routine we’ll have to follow once again. But, at least, I still have a few more days before school starts again and New Year’s Eve is going to be a hell of a party to celebrate.
Well, enough of post-Christmas blues!|Let’s enjoy the end of the holidays. We have the most gorgeous truffles in front of us and that’s a fair reason to make us smile! At least while you’re biting one … I’m also making some baking experiences for a New Year’s recipe, so don’t leave me yet. If you have nice healthy ideas, share with me! Ohhh…. I hope you liked the Christmas Cookies I’ve shared on the blog. They were a hit on my house and I froze some to eat as a snack during the next weeks. It’s never a waste to have cookies on hand, right?
This recipe makes a large amount, about 19 truffles, but you can vary flavourings and coatings to make several different varieties:
1- Keep the base, change the coatings and make delicious TRUFFLES.
2- The five base ingredients: almonds, shredded coconut, coconut milk, maple syrup and carrots!
Stay tuned! The sexy part is coming….
3- Solid coating: shredded coconut, chopped pecans or walnuts, toasted almonds or chocolate shavings. Sprinkle that stuff everywhere!
4- Liquid coatings: coconut butter, melted chocolate, sugar free white chocolate or my chocolate frosting !
5- Whatever you decide to make, from the bottom of your “coconut”, make this truffles! You won’t go wrong.
- 2 big carrots
- 1 cup of toasted almonds
- 1/4 of shredded coconut
- 3 tablespoons of maple syrup
- 1/3 cup of coconut milk
- Blend all the ingredients.
- With the dough, roll medium-sized balls with your hands or using a cookie scoop.
- Roll truffles in shredded coconut.
- Place on them fridge for half an hour and they're ready to SERVE!
- Store in the fridge in an airtight container for 5 days, or freeze for up to a month.