Raw Vegan Carrot Cake Truffles For Easter – a delicious recipe with Dates, Carrot, Walnuts, Cinnamon, Ginger, Coconut Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Presoak dates in water if needed. Grind the carrot in a food processor. Remove carrots and grind the nuts in the food processor. Add dates and grind again. Add ground carrot and spices, and process until you have a dough-like mixture.
2
If the mixture is too soft, put it in the fridge for 1 hour before shaping the eggs. I made mine with flat bottoms so they can stand on their own. Freeze for 30-40 minutes.
3
For the glaze, melt coconut oil and cocoa butter. Add sugar and cinnamon. Allow to cool if glaze is still a bit too warm.
4
Take truffles out of the freezer and pour glaze over the eggs. It can get a little messy, but that's the way that worked best for me. Put back into the fridge for a few hours or preferably overnight.
214
kcal
Calories
20
g
Fat
9
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 10 whole Dates, 1 whole Carrot, 1/2 cups Walnuts, 1 teaspoon Cinnamon, and more.
Yes, Raw Vegan Carrot Cake Truffles For Easter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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