Raw Carrot-Coconut Truffles

Ingredients:

• ½  cup shredded carrot
• ⅓  cup raw pecans
• 3 Tbsp raw honey
• 3 Tbsp raw coconut butter
• ¼ cup shredded coconut pinch of salt
• ⅓  tsp cinnamon ¼ tsp nutmeg

Chop carrots into large pieces and place in a food processor. Pulse until finely smooth. Add in pecans and shredded coconut. Process until smooth. Then put the mixture in a bowl and blend in the honey, spices, and melted coconut butter. Take the mixture and roll into balls. Place these on a silicone mat or wooden board. Freeze for 20 minutes or refrigerate for at least one hour. You can store these dessert “truffles”  in the fridge for up to a week. 

Ingredients: carrot, pecans, raw honey, coconut meat, shredded coconut

Recipe Type: Dessert