Ingredients (carrot truffles):
2 large finely shredded carrots
3 dl coconut flakes
1.5 dl peanut butter (other nut butters are also welcome)
8 pitted soft dates
grated zest of one orange
1 teaspoon cinnamon
coconut flakes for garnish
1. Place all ingredients in a bowl and mix to a moldable batter using a hand blender. The batter may seem a bit dry when you just start to mix the carrots but will soon release the liquid and then the batter will be perfect.
2. Roll the batter into 18 evenly sized balls and roll them in coconut flakes. They can be eaten immediately or stored in the refrigerator.