Recipe by: Tania Nicaise

Photo by: Claudia Anzur (c) ICCS Ltd

Source: (Singapore) Expat Living August 2015

Makes about 25 truffles


  • 2 medium carrots, peeled and rough chopped
  • 65 g (½ cup) raw walnuts
  • 40 g (¼ cup) raw cashews
  • 130 g (¾ cup) dates, pitted and chopped
  • 1 tsp grated fresh ginger root
  • ½ tsp ground cinnamon
  • 1 orange, zested
  • Salt, a pinch
  • Handful of freshly grated coconut*
  • Or a small handful of white sesame seeds


  • Grind the chopped carrots in a food processor (using the “S” shaped blade) to a fine consistency.
  • Add the remaining the ingredients and continue to grind until a paste forms and the dates and nuts are very finely ground.
  • Roll the mixture into small balls and cover in the freshly grated coconut or white sesame seeds.
  • Refrigerate the truffles for at least 30 minutes before serving.
  • Note: If covered in freshly grated coconut, the truffles will keep in the fridge for 2 days in an airtight container. To keep for longer (up to 5 days) in the fridge, do not cover in coconut until serving as the coconut must be bought fresh.

Download PDF here: european-healhty-truffles-tania-nicaise