Ingredients
- 2 whole Carrots
- 12 whole Medjool Dates
- 1 1/2 cup Coconut Flakes Unsweetened
- 1 cup Walnuts
- 1/2 cup Raisins
- 1 tsp Lemon Juice
- 1/2 tsp Cinnamon Ground
- 1/2 tsp Sea Salt
Glaze
- 1/4 cup Cashew Butter
- 3 Tbsp Coconut Oil Melted
- 2 - 3 Tbsp Pure Maple Syrup Room temp
- 1 Tbsp Lemon Juice
Instructions
- Process truffle ingredients together
- Press together to roll into balls, and place in the fridge
- Whisk the glaze ingredients together until smooth and drippy. Add more syrup or melted coconut oil if it's too thick (it will depend how runny your cashew butter is)
- Use a fork to dip carrot truffles into the glaze, then place on parchment paper
- Top with shredded carrot or crushed walnjts
- Refrigerate for 1 hour until glaze has set
- Enjoy!
- Store in the fridge or freezer