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Monday, December 3, 2012

Carrot Coconut Truffle Balls

This is an amazing recipe for making truffles.
I've made rum balls many times before but that
was using vanilla wafer crackers as a base,
here is a unique recipe using grated carrots.
You grate carrots add sugar and spice then cook
the mixture into a truffle making consistency.
This makes about 35 carrot based truffles.

1 pound carrots, peeled and finely grated
1 cup granulated White sugar
the zest of one lemon
1 cup shredded dried coconut
1 teaspoon vanilla extract
4 tablespoons cheap rum or cognac
3/4 teaspoons cardamom powder
1 cup powdered bakers cocoa
1/4 cup confectioner's sugar

Put grated carrot and sugar in a small saucepan,
on medium heat and stir with a wooden spoon
until the mixture looses moisture and carmalizes.
Add in the pan the lemon zest, shredded coconut,
vanilla and the rum or cognac and stir well.
Remove pan from heat and leave aside to cool down.
Then shape the mixture into grape sized balls.
Combine powdered cocoa with confectioner's sugar.
Roll truffles in cocoa/sugar to coat all over.
These can be stored for up to 1 week, refrigerated.

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