Tuesday, February 17, 2015

Raw Carrot Cake Truffles

I have a new thing. Raw Food. But not raw like a carrot you crunch away on - no not that simple - raw food that tastes like candy. Raw food disguised as healthy adult candy for people who adore licorice have been known to hound a sweet tooth. I know, Gwyneth Paltrow has been touting the raw food movement since 2003, but I live in the Midwest - trends hit us 10 years behind the rest of the planet. And I'm all raw baby.

The carrots and oat groats I scored for these raw truffle beauties are from The Local Roots Food Co-op.  Highly nutritious - check.  Supporting local - check. 
Thinking up a third thing to make a cool checklist - not check.

So many raw recipes are beckoning me to the kitchen right now I'm unsure which recipe I want to try first. Like these Almond Honeycomb Hearts by Chris at Tales of a Kitchen - if I don't taste the seemingly creamy dreaminess of those little heart shaped candies soon my mind will be consumed into nothingness! Or these Totally Tahini Cups by the same rockstar blogger. Do you know how many effing stores I stalked in search of tahini? Way. Too. Many. Or this pin of Raw Peanut Butter Cups. I mean, do I need to say more? Are you seeing my obsession? It's candy, for adults. Come, won't you board the raw train with me?

Printable Recipe Here

Raw Carrot Cake Truffles
inspired by Rawmanda.com

1 cup oat groats, rolled oats or oat flour
2 large carrots
3/4 cup dried dates
1/2 cup dried apricots
1/2 cup shredded coconut
1/2 teaspoon orange zest
1/4 cup freshly squeezed orange juice or water
1/2 teaspoon table salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons cocao nibs, for garnish

Working in a high-powered blender or large food processor grind oat groats, or rolled oats if using, to a fine powder. Omit this step if using oat flour. Reserve in a separate bowl or container.

Again in the blender or food processor pulse carrots until finely chopped. Add in dates, apricots and coconut, pulse until fine. Toss in orange zest, juice or water, table salt, vanilla extract and all the spices. Pulse until fully combined. 

Measure out by the tablespoon and roll into balls - you may need to wet your hands if the dough is a little sticky. Garnish with cocao nibs. Refrigerate for about 30 minutes before serving. 

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