Wednesday, April 23, 2014

Scraps and Snippets ~ Carrot Cake Truffles

Carrot Cake Truffles

3 small carrots (remove the ends, peel and chop)
1 1/2 Cup nuts (I used pecans)
1/2 tsp cinnamon
12 Medjool dates (pits removed, of course) 
1 tsp vanilla
Dash salt
flaked coconut or powdered/crumbed nuts

Place carrots in food processor, add nuts and dates and process. While running add cinnamon, salt and vanilla.  Process until mixture is uniform and sticky. 

Roll into balls and roll in coconut, nuts or both. 

Chill a couple hours before serving and keep in fridge. Makes about 20.