Description
Delightful carrot cake truffles combining the sweetness of carrots and cream cheese, coated in white chocolate. Perfect for Easter celebrations!
Ingredients
Scale
- 1 cup grated carrot
- 1 cup crushed vanilla wafers or graham crackers
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup white chocolate chips (for coating)
- Sprinkles (optional, for decoration)
Instructions
- In a mixing bowl, combine the grated carrot, crushed vanilla wafers, cream cheese, powdered sugar, vanilla extract, and cinnamon. Mix until well incorporated.
- Chill the mixture in the refrigerator for about 30 minutes.
- Scoop out small portions of the mixture and roll into balls, about 1 inch in diameter.
- Melt the white chocolate chips until smooth.
- Dip each truffle into the melted white chocolate and place back on the parchment-lined baking sheet.
- Sprinkle with colorful sprinkles before the chocolate sets, if desired.
- Let the truffles cool completely and harden before serving.
Notes
Store any leftover truffles in an airtight container in the refrigerator for up to one week. They can be frozen for up to one month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 95
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.4g
- Protein: 1.5g
- Cholesterol: 10mg