These Vegan Carrot Cake Truffles Are Your New Tuesday Treat

April 17, 2018

Vegan Carrot Cake Truffles
These decadent truffles contain all natural sugars...thank you, dates!
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  1. 1 cup raw unsalted walnut halves
  2. 1 cup pecans
  3. 1 cup pitted medjool dates
  4. 1/2 cup dried unsweetened pineapple
  5. 1 cup unsweetened shredded coconut, plus extra for coating (if desired)
  6. 1 teaspoon cinnamon
  7. 1/2 teaspoon ground ginger
  8. 1/4 teaspoon nutmeg
  9. 1/4 teaspoon kosher salt
  10. 1 1/2 cups finely shredded carrots
  1. Place walnuts, pecans, dates, and pineapple in a high-power food processor. Process until almost paste-like. Add 1 cup coconut, cinnamon, ginger, nutmeg, and salt. Process until combined. Turn mixture out into a bowl.
  2. Use a paper towel to blot excess water from carrots. Add carrots to date mixture and mix to combine. Form mixture into 24 round truffles; roll in shredded coconut flakes to coat, if desired. Chill until firm, about 30 minutes.
Adapted from Cooking Light
Adapted from Cooking Light | It's All In The Sauce

Everything there is to love about carrot cake made into 2-bite, no-bake truffles.


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