My sister and brother-in-law arrive tomorrow! Today, with the help of my beautiful friend Mina, I made my carrot cake cupcakes and carrot cake truffles for them! Hope this shows how much I carrot about them <3
I dedicate this re-post to my one and only sister, Delaram who has repeatedly shared, liked and commented on every single one of my blog-posts both online and in person. Deli, I appreciate every one of your efforts If I ever “make it” you’ll be the one person I won’t forget harharhar
Delaram loves carrot cake which is why I attempted these truffles in the first place and you know what else? She’s coming all the way to Japan to see me in THREE days. We have a FULL (and fun) schedule so watch this space!
The recipe for my “Mind-Blowing Carrot Cake Truffles” is my most viewed post yet: 24,907 and counting. I know, it isn’t that much compared to all the famous food bloggers out there but for me, it’s insane. Especially when the views come from St. Lucia, Zambia, Ecuador, Qatar, Morocco, Cameroon, Benin, Luxembourg and Poland! WOW.
Blogging, at least for me, takes a lot of perseverance and faith. It’s laborious putting your energy and time into something without knowing what, if any, results will come of your actions. I haven’t started making a living off of my blog/writing yet, but for now, I’m over-the-moon knowing you’re eating these instead of cake.
This one’s for you!
For a cake that’s named after a vegetable, carrot cake is usually packed with copious amounts of sugar and oil. These scrumptious bliss balls are not. They’re wholesome, nutritious and naturally free from gluten, dairy, egg and refined sugar! Carrots are one of the best vegetable sources of beta-carotene, which the body converts to vitamin A. Vitamin A keeps our skin, hair, nails and eyes beautiful by promoting natural cell division, regenerating collagen, regulating oil production, and slowing the natural deterioration of eyesight as we age! So go on, make a batch, it’ll take you less than five minutes and your body will LOVE you for it (so will your tastebuds). Definitely an “I accidently ate the whole thing” dish. But, I don’t carrot all! (See what I did there?).
1 cup grated carrots
1 cup almond meal
6 large medijool dates
1/4 cup unsweetened desiccated coconut + a little more for coating
1 tsp cinnamon
1 tsp ground ginger
1 heaped tbsp raw honey or pure maple syrup
1 heaped tbsp nut butter (I used peanut)
1 tbsp water
Place all ingredients in a food processor and blend for a minute or so until the ingredients begin to stick together (similar to a dough-like mixture).
Using your hand form small balls
To finish, coat the balls by rolling them in the remaining coconut.
Refrigerate for a few hours before nomnom.
In a food processor, process the pistachio nuts in to a dense flour. Take out just under a 1/4 cup and leave aside for coating.
Add the cacao, prunes, honey and water to the pistachio nuts in the food processor and mix until a dough-like mixture is formed.
Using your hands, roll mixture into small balls.
To finish, coat balls with the extra ground pistachio.
CAUTION: may attract mob of ravenous old folk.