Carrot Cake Truffles

• Truffles:
• 1 large egg
• 5 large soft medjool dates, pitted
• 1/2 cup walnut halves
• 1 Tablespoon plain goat cheese
• 1 Tablespoon Natvia
• 3 Tablespoons raisins
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ginger
• Pinch nutmeg
• Pinch salt
• 1/2 teaspoon freshly grated orange zest
• 2 Tablespoons shredded unsweetened coconut
• 3/4 cups shredded peeled carrot
• Coconut Coating:
• 1/4 cup shredded unsweetened coconut
• Pinch salt
• 1/2 Tablespoon Natvia

1. Preheat the oven to 350. Cover a cookie sheet with parchment paper or a nonstick pad and set aside.
2. In a food processor, puree the first 11 ingredients (egg through zest) until smooth.
3. Transfer to a large bowl and mix in carrot and coconut.
4. Portion heaping Tablespoons of batter and roll into tight balls
5. Arrange them, evenly spaced, on the prepared cookie sheet.
6. Bake for 10 minutes.
7. While the truffles are cooking, stir together the coconut coating ingredients in a small bowl.
8. Remove truffles from the oven after 10 minutes and immediately roll in the coconut mixture.
9. Allow truffles to cool completely before eating.

truffles, egg, dates, walnut halves, goat cheese, natvia, raisins, cinnamon, ginger, nutmeg, salt, freshly grated orange zest, unsweetened coconut, carrot, coconut coating, unsweetened coconut, salt, natvia

Taken from www.yummly.com/recipe/Carrot-Cake-Truffles-1053597 (may not work)