Makes 40-50 pieces
Preparation Time: 1 hour
- 1 pound grated carrots
- 1 cup whole organic cane sugar
- 1/4 cup honey
- 1/8 teaspoon salt
- juice and zest of two lemons
- 1 cup shredded coconut (divided use)
- 1/4 cup coconut cream concentrate
Place the grated carrot, sugar, honey, and salt in a saucepan over medium high heat. Stir until the sugar melts. Add the lemon juice and zest, reduce heat, and simmer uncovered for 30 minutes until carrots are tender and juice is syrupy. Let cool.
Transfer mixture to a food processor along with 1/2 cup of the shredded coconut and the coconut cream concentrate. Process until a thick paste forms.
Roll into truffle-sized balls and roll balls in the remaining shredded coconut. Place on a lined baking sheet.
Let dry for a day on the baking sheet before placing in a covered container where they will keep up to a week.
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