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Skinny Carrot Cake Truffles

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Carrot Cake TruffleCarrot Cake Truffles are soft on the inside with a crunchy, sweet candy coating….you’d never know they’re only 100 calories!

The candy coating is what makes these bite-sized-bits the most awesome little luxury.  It’s easy too.  Check out this great video on how to drip truffles from Dorothy at Crazy for Crust, and the truffle dip-age magically became easier! Dorothy has great ideas for all deserts, so you really should check out the video – along with everything else on the site.

Skinny Carrot Cake Truffles are…

  1. Covered in coconut.
  2. Crunchy and sweet on the outside.
  3. A surprising super soft and moist, carrot cake center.
  4. Loaded with good healthy stuff.
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Skinny Carrot Cake Truffles
Author: 
Recipe type: Low-Calorie
Cuisine: Desert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • - For the cake:
  • ¼ Cup Coconut flour, sifted (37 grams post sifting)
  • ½ tsp Baking soda
  • ½ tsp Baking powder
  • 1 tsp Cinnamon
  • ⅛ tsp Nutmeg
  • ¼ tsp Salt
  • 2 Eggs, lightly beaten
  • 2 Tbsp Coconut oil, melted
  • 2 Tbsp Non fat, plain Greek yogurt
  • ½ tsp Vanilla extract
  • ¾ Cup Light brown sugar, packed *
  • 1¼ Cups Grated carrots (about 4 small carrots)
  • - To hold the truffles together:
  • 3 oz Reduced-fat cream cheese, softened (6 Tbsp)
  • 1 Tbsp Light brown sugar, packed
  • 2 Tbsp Honey
  • 2 Cups Melting Wafers in whatever color you desire
  • Unsweetened Coconut flakes, for garnish
Instructions
  1. Preheat your oven to 350 degrees and line the bottom of a 9 inch pie plate with parchment paper, spraying the sides with cooking spray. Set aside.
  2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
  3. In a small bowl, microwave the Greek yogurt for 10 – 15 seconds, just until slightly warmed. If you add cold Greek yogurt right into the mixture, the coconut oils solidifies, leaving you with a chunky cake.
  4. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, Greek yogurt, vanilla extract and brown sugar until light and fluffy.
  5. Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
  6. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
  7. Pour the batter into the prepared pan and let stand 5 minutes before baking.
  8. Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
  9. Let cool completely.
  10. Line a large cookie sheet with parchment paper
  11. In a large mixing bowl, beat together the softened cream cheese, brown sugar and honey until creamy and no lumps remain.
  12. Break the cooled cheesecake into chunks and stir it into the mixture. I find it easier to get my hands in there and really mash up the cake, until it forms into a ball.
  13. Roll the cake into heaping 1 Tbsp balls, placing on the prepared cookie sheet. Let set in the refrigerator for at least 30 minutes so they are totally chilled.
  14. In a small bowl, Melt the melting wafers according the package directions.
  15. Drop each cake ball into the melted candy one at a time, spooning the melted wafer over top until it is completely covered.
  16. Lift the ball out of the melted wafer using a fork and gently tap your hand (not the fork!) to get all the excess melting wafer off.
  17. Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork!) and sprinkle with coconut flakes.**
  18. Repeat for all the balls.
  19. Devour immediately or store in the refrigerator until ready to use!

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