Description
Carrot Date Coconut Truffles are a wholesome and delicious treat combining natural sweetness from dates and carrots with the rich flavor of white chocolate. These no-bake truffles feature a chewy texture with a hint of cinnamon, coated in smooth melted white chocolate for a satisfying snack or dessert perfect for sharing.
Ingredients
Scale
Truffle Mixture
- 200 ml water
- 190 g soft dates, pitted (approx. 12 large or 16–18 smaller, softened in hot water if needed)
- 1 medium carrot, grated (approx. 85 g)
- 70 g desiccated coconut
- 90 g walnuts
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
Chocolate Coating
- 120 g white chocolate, melted
- 1 tablespoon liquid oil or coconut oil
Instructions
- Soften Dates and Prepare Carrot: If the dates are firm, soak them in hot water for 5 minutes to soften, then drain. Peel and finely grate the carrot to prepare it for blending with the dates.
- Combine Ingredients in Food Processor: Place the softened dates, grated carrot, desiccated coconut, walnuts, honey, and ground cinnamon into a food processor. Pulse until the mixture resembles fine, sandy crumbs and starts to come together as a clump.
- Knead and Form Balls: Remove the mixture from the processor and gently knead it by hand to fully combine. Divide the mixture into 18 equal portions and roll each portion into a compact ball shape.
- Chill the Truffles: Arrange the formed truffles on a tray and refrigerate them for 20–25 minutes to firm up before coating.
- Melt White Chocolate: In a heatproof bowl, melt the white chocolate with 1 tablespoon of liquid oil or coconut oil until smooth and glossy, making dipping easier and giving a silky finish.
- Coat the Truffles: Dip each chilled truffle into the melted white chocolate, allowing any excess to drip off. Place the coated truffles on a tray lined with parchment paper.
- Set the Chocolate: Chill the chocolate-coated truffles in the refrigerator until the white chocolate is fully set and firm. Serve cold for the best texture and flavor.
Notes
- Soaking dates softens them, making them easier to blend and improving texture.
- You can substitute walnuts with pecans or almonds for a different flavor profile.
- To make the recipe vegan, replace honey with maple syrup or agave nectar and use vegan white chocolate.
- Ensure the white chocolate is fully set before serving to avoid melting at room temperature.
- Store truffles in an airtight container in the refrigerator for up to one week.
