No-bake Carrot Cake Frosted Truffles
For Halloween: No-bake Carrot Cake Frosted Monster Bites
Ingredients
Base:
- 3-4 carrots (enough to make 2 cups grated)
- ¾ cup walnuts
- ¼ cup pecans
- ½ cup pitted dates
- ½ cup raisins
- 3 TBS rolled oats (use gluten-free if avoiding gluten)
- 2 TBS shredded coconut (or substitute with 2 TBS sunflower seeds)
- 1 TBS chia seeds
- 2 teas ground cinnamon
- 1 teas ground ginger
- ½ teas ground nutmeg
Frosting:
- 1 cup cashews
- ¼ cup pecans
- ½ cup water
- 3 TBS date paste, maple syrup or 6 whole pitted dates
- ½ teas vanilla powder (or 1 teas vanilla extract)
- Juice from 1 lime
- Optional sprinkle toppings: ground cinnamon, grated carrots, chopped nuts & seeds
Instructions
Base:
- Using shredder attachment, process carrots until you have 2 cups into food processor bowl. Transfer to medium mixing bowl, then switch food processor to chopping blade.
- Add all of the base ingredients into the food processor and pulse blend until they are all combined.
- The mixture should be firm. Add more oats in small increments if needed.
- For truffles/bites: Roll into balls and place on non-stick sheets.
- For cake: Push all batter into a cake pan.
- Place truffles/bites or cake in the freezer to chill while you make the frosting.
Frosting:
- Add all frosting ingredients into a blender with a few tablespoons of water. Blend until creamy and smooth.
Assembly for Truffles/Bites:
- Hold the truffles on a fork over the icing and spoon frosting to cover, sprinkle with desired topping(s) (ground cinnamon, grated carrots, chopped nuts & seeds) on a non-stick sheet.
Assembly for Cake:
- Pour the icing on top and spread evenly. Sprinkle with desired topping(s) (ground cinnamon, grated carrots, chopped nuts & seeds).
Serve:
- Chill in fridge until frosting is set, approximately 30 minutes.
- Truffles/Cake will last several days stored in the fridge.