These nutritious Jack-o’-lantern Carrot Coconut Truffles are easy to make, low in sugar, and require no baking time! It’s the perfect, guilt-free Halloween treat for adults and kids alike.
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:14-16 truffles 1x
4 tablespoons unsalted butter
1 tablespoon pumpkin spice
8 cups shredded carrots
5 tablespoons honey
1 cup milk (or coconut milk)
1 (40g) can sweetened condensed milk
1 cup shredded coconut, plus 1/2 cup for decorating
14 –16 seeds pumpkin seeds
1/4 cup dried black currants or raisins
Melt the butter in a large saucepan. Add the pumpkin spice and stir for about 30 seconds until fragrant.
Add the shredded carrots and sauté for about 5 minutes, until slightly softened and some water has released.
Add the honey and milk, and cook over medium-high heat for 15 minutes, or until the carrots have absorbed all of the liquid.
Stir in the condensed milk and the shredded coconut. Continue to cook for 5-10 minutes, until the liquid is fully absorbed again. Remove from the heat and allow to cool.
Line a baking sheet with parchment or wax paper and add the remaining 1/2 cup shredded coconut to a small bowl.
Once the mixture has cooled, roll about 1/4 cup into balls, then roll them in the shredded coconut to coat. Place on the lined baking sheet and refrigerate for one hour or overnight.
To decorate like a Jack-o’-lantern, place a pumpkin seed in the top of each truffle for the pumpkin stem. Using a chopstick or toothpick, make holes for eyes and a mouth, and fill the holes with dried black currants. If you are using raisins, you may want to cut them into smaller pieces.