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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Parboil the whole carrots for about 20 minutes, then remove from heat, drain, let cool, and grate them coarsely. | 2. Combine the grated carrots, sugar and lemon zest in a saucepan. Cook over medium heat, stirring frequently, for 20 minutes. | 3. Remove from the heat and allow to cool slightly. Add the vanilla and half the coconut. Mix well. Allow mixture to cool completely, then chill in refrigerator for 30 minutes. | 4. After chilling, try to roll a bit of the mixture into a ball. If the ball doesn't hold it's shape, add more coconut until mixture will hold it's shape once rolled. | 5. Roll mixture into about 36 truffles, then place rolled truffles in petit four cases. | 6. Store truffles in an airtight container in the fridge until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		peeled	25.01	5.8438	0.5673	0.1464
superfine sugar	1	cup		774.0	199.96	0.0	0.0
lemon	1		grated	-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
coconut	2 1/3 - 3 2/3	cups	unsweetened	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.