Protein Carrot Cake Truffles

I woke up this morning in the mood to bake something which is HIGHLY unusual for me right now. I love baking, I find it very soothing and relaxing but considering I have spent the last two months doing nothing but baking for the magazine I was formerly employed with, I have been avoiding baking like the plague. I was burnt out on it, big time. After my coffee was done, I searched through my fridge and cabinets to see what I had and what I could bake up - I was thinking maybe muffins or bread of some sort however, upon realizing I had virtual none of my baking "materials", I had to re-think the whole muffin baking thing.


Instead, I decided to throw a bunch of stuff together in a bowl and hope for the best (which is usually what I do anyways). I knew I wanted carrots - because I can go throw a 5lb bag in two myself - and lots of spices because like everyone else, I'm freaking out that it is feeling fall-ish. I may have already been putting pumpkin spice in my coffee...for two weeks. Speaking of pumpkin spice, if you don't have some of the spices listed like clove or ginger, just sub all of the spices for pumpkin spice mix. And feel free to throw in any additional mix-ins you'd like - I think some golden raisins and shredded apple would be delicious (if you use apple, be sure to remove the moisture from it, like the carrots, and maybe add some additional coconut flour).  These little truffles are the perfect morning coffee snack - speaking of which...time for more coffee.


[gmc_recipe 6105]