Carrot Cake Truffles

Why are delicious things so high in calories?

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Seriously, you would think that with crazy technological advances such as lightning-fast DNA sequencing and cars that can park themselves common today, someone would have taken the time to come up with a carrot cake that’s zero calories or Ben & Jerry’s pint that contains less than 1 g fat! Who’s with me? I say: stop working on engineering a flying car, and start working on making chocolate less unhealthy!

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Yes, yes, I understand that life-saving medical technology takes precedent over low-calorie food (after all, being low in calories is kind of the opposite of the purpose of food). So, I suppose if I want a carrot cake that’s low in fat and sugar, I must make it myself.

Well, that’s what I’ve done today with these decadent Carrot Cake Truffles! Which are, might I add, only 33 calories!?

These truffles are perfect for anyone who, like me, is a major carrot-cake-lover. They’re gluten free, dairy free, all natural and vegan, but they taste like a carrot cake and a chocolate truffle had a baby.

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And not only are they absolutely decadent, while being absolutely healthy, but they’re also the perfect bite-size. So, in just one or two bites, your cake-craving has been completely satisfied! Without having to either bake an entire carrot cake for yourself (but if you do, I would suggest baking this one) or go out and buy a box of carrot cake cupcakes!

And the best part about these carrot cake truffles? They’re insanely easy to make! Just throw all the ingredients in a food processor and you’re good to go!

Meaning, if you’re lazy like me, then these are the perfect thing to make 😉

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It turns out that delicious doesn’t have to mean high-calorie or high-fat. In fact, it can mean creating something good for you! And that’s all I can really ask for. 🙂

Carrot Cake Truffles

  • 1/2 c raw cashews
  • 1/2 c old fashioned oats
  • 2 tbs honey (or agave)
  • 1/8 tsp salt
  • 1/2 c shredded carrots
  • 1/4 tsp cinnamon
  • 1/4 tsp all spice
  • 1/2 tsp vanilla extract

Process cashews, oats, honey, salt, cinnamon, all spice, and vanilla in a food processor until a dough begins to form. Add carrots and pulse until fully combined and carrots are the size you desire (the longer you blend the smaller they will become). Line a cookie sheet or wide Tupperware with parchment paper. Wet your hands with cold water, then shake off most of the water. Roll 1 tbs mixture into a ball and place on the parchment paper. Repeat with remaining dough, wetting your hands if the dough begins to stick to them too much, until all the mixture has been used up. Freeze for 20 minutes. Dip in icing of your choice, if desired. (I used cream cheese icing, made with low fat cream cheese.) Store in the refrigerator. Enjoy!

Nutrition Information (from myfitnesspal.com)

carrot cake

(Yields 1 dozen truffles)

Nutritional information does not include icing, as that will vary depending on what kind of icing you use.

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