Easy carrot, coconut and cardamom truffles

A fast, easy and delicious sweet recipe to enjoy making it as well as eating it! These cute little truffles are a great sweet treat as well as a nice gift idea for the upcoming Festive season. If you are not a big fan of coconut (like me) you can use instead ground almonds or walnuts. In that case, though, you have to replace the lemon zest with orange zest

Recipe from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 35 truffles):
500gr. of carrots, peeled and finely grated
250gr. of granulated sugar
1 lemon, the zest
400gr. of desiccated coconut
1 tsp of vanilla extract
3-4 tbsp of cognac
3/4 tsp of cardamom seeds, ground

Method:
Put the carrot and the sugar in a small saucepan on medium heat and stir with a wooden spoon until the liqids of the carrots evaporate and then caramelise.

Add in the pan the lemon zest, 200gr. of the coconut (spread the rest out on a tray) , the vanilla and the cognac and stir well.

Take off the heat and leave aside to cool down. Then shape the mixture into small equal size balls.

Run the truffles on the coconut to coat and place on a serving plate.

These truffles can be stored in the fridge for up to 1 week.