Carrot Cake Idaho® Potato Truffles

While your guests may never suspect that there are mashed potatoes in their truffles, the potatoes bind the tasty spiced carrot cake truffles together and give them a buttery flavor.

Ingredients:

  • 9 1/2 ounces carrots (about 2 medium-sized carrots)
  • 2 cups almond meal
  • 1/2 cup flaked coconut, unsweetened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 cup sugar
  • 1/2 cup mashed Idaho® potatoes (make from scratch with your favorite buttery family recipe or use Idahoan Signature™ Russets Mashed Potatoes), room temperature
  • ¼ cup cinnamon sugar, chopped nuts, shredded coconut, or finely diced dried pineapple for topping

Directions:

  1. In the bowl of a food processor, pulse carrots until finely diced.
  2. Pulse in almond meal, coconut, cinnamon, nutmeg, cloves, and sugar.
  3. Transfer mixture to a medium-sized bowl and fold in mashed potatoes.
  4. Roll into tablespoon-sized balls.
  5. Roll balls in your choice of topping(s) – chopped nuts, coconut, cinnamon sugar, and/or diced dried pineapple.
  6. Refrigerate until ready to serve.
Print Recipe

Yield: 32 truffles

Source:
Stefani Pollack
Food Blogger
Cupcake Project

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