Skinny Carrot Cake Truffles

• FOR THE CAKE:
• 1/4 cups Coconut Flour, Sifted (1/4 Cup Is Roughly 37 Grams Post Sifting)
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/8 teaspoons Nutmeg
• 1/4 teaspoons Salt
• 2 Tablespoons Non-fat Plain Greek Yogurt
• 2 Eggs, Lightly Beaten
• 2 Tablespoons Coconut Oil, Melted
• 1/2 teaspoons Vanilla Extract
• 3/4 cups Light Brown Sugar, Packed
• 1-1/4 cup Grated Carrots (for 1 1/4 Cup You'll Need About 4 Small Carrots)
• FOR THE FILLING:
• 3 ounces, weight Reduced-fat Cream Cheese, Softened
• 1 Tablespoon Light Brown Sugar, Packed
• 2 Tablespoons Honey
• FOR THE COATING:
• 2 cups Melting Wafers In Whatever Color You Desire
• Unsweetened Coconut Flakes, For Garnish

1. 1. Preheat your oven to 350 F and line the bottom of a 9 inch pie plate with parchment paper, spraying the sides with cooking spray. Set aside.
2. 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. 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 oil solidifies, leaving you with a chunky cake.
4. 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. 5. Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
6. 6. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
7. 7. Pour the batter into the prepared pan and let it stand 5 minutes before baking.
8. 8. Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean. Remove from oven.
9. 9. Let cake cool completely.
10. 10. Line a large cookie sheet with parchment paper
11. 11. In a large mixing bowl, beat together the softened cream cheese, brown sugar and honey until creamy and no lumps remain.
12. 12. Break the cooled cake into chunks and stir it into the cream cheese mixture. I find it easier to get my hands in there and really mash up the cake, until it forms into a ball.
13. 13. Roll the cake into heaping 1 tablespoon-size balls. Place balls on the prepared cookie sheet. Let them set up in the refrigerator for at least 30 minutes so they are totally chilled.
14. 14. In a small bowl, melt the melting wafers according the package directions.
15. 15. Drop each cake ball into the melted candy one at a time, spooning the melted chocolate over the top until it is completely covered.
16. 16. Lift the ball out of the melted chocolate using a fork and gently tap your hand (not the fork) to get all the excess melting wafer off.
17. 17. Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork) and sprinkle with coconut flakes.
18. 18. Repeat for all the balls.
19. 19. Serve immediately or store in the refrigerator until ready to use!

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Taken from tastykitchen.com/recipes/holidays/skinny-carrot-cake-truffles/ (may not work)