Carrot Cake Truffles
I can’t begin to explain how happy the sunshine makes me. After horrible spells of freezing, snowy weather, the sun seems to be emerging through the thick clouds and the daffodils are revealing themselves. Spring feels real! Spring is my favourite season for sure. Greenery once again cultivates our land, the flowers are in bloom and the vegetables are in their plenty. What more could you ask for? Potentially these Carrot Cake Truffles. They finish off the season perfectly.
Spring brings out the bunnies. One infamous bunny is due to deliver a crazy amount of chocolate soon! Yes, you guessed it – it’s nearly Easter. As a child, Easter Sunday was about gorging myself with a crazy amount of sugar filled chocolate and feeling quite sick. That’s like every other day for me now… kidding. It’s not enjoyable at all to fill your body with sugar. It doesn’t appreciate that kind of abuse! That doesn’t mean you can’t treat the taste buds though, you can in fact feed yourself with much tastier, flavoursome sweet snacks. Personally, I think that homemade treats are the best way to create tasty nosh for yourself. Pre-packaged vegan food can be super convenient and exciting, but it will always lack a freshness that come from homemade food. The freshness and the taste tests are essential in getting those Easter spices right for you taste buds.
These Carrot Cake Truffles are a delicious, raw concoction of nuts, spices, fresh carrot and dried fruit. Blended together, they create a beautifully moist texture that is naturally sweetened with the carrot! No rotten teeth at The Hungry Herbivores; just happy bellies ! Remember though, you must save a carrot for the Easter bunny to munch on.
I seriously recommend you try these bad boys in replacement of the regular sugar filled cocoa delights. Believe me, the actually do compare! Although, do remember that (almost) everything is good in moderation. Feel like treating yourself to some Vegan Easter Treats? Check out Booja Boojas amazing eggs, Coco Caravan eggs & carob chocolate eggs!
Remember to treat yourself with good food over the entire Easter weekend! Let me know how your gorgeous Carrot Cake Truffles go in the comments or on social media!!
- 4 medium carrots, peeled and grated (should make about 1½ packed cups)
- 1 cup desiccated coconut, plus extra for decoration
- ½ cup almonds
- ½ cup walnuts
- ¼ cup cashews
- 1 tbsp coconut butter, melted (or sub for coconut oil)
- 1 tbsp maple syrup
- 1½ tsp cinnamon
- 1½ tsp ginger
- ½ tsp ground nutmeg
- pinch of salt
- ½ cup raisins
- zest of one lemon
- In a food processor or high speed blender. Blend the coconut, nuts and spices together into a fine crumb.
- Add the carrot, coconut butter and maple syrup and blend again until a moist mixture. You may have to scrape down a few times and blend again. Don't worry - the mixture will be quite wet.
- Stir in the raisins well.
- Scoop 1 tbsp of mixture at a time, form into balls and roll in desiccated coconut.
- Transfer to the fridge to set for about an hour. Consume within 5 days.
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