Description
Delicious and healthy Vegan Carrot Cake Truffles that are sugar-free and Paleo-friendly. These bite-sized treats blend finely grated carrots, dates, and warm spices, coated in melted vegan dark chocolate and topped with pepita seeds for a perfect guilt-free dessert or snack.
Ingredients
Scale
Main Ingredients
- 2 carrots
- 8-10 dates, soft
- 1 tbsp maple syrup
- 1 tbsp vanilla extract
- 60 g ground almonds
- 40 g roasted pepitas, finely ground
- 1 tbsp ground flaxseed
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp cardamom
- 1/4 tsp freshly ground nutmeg
- 1/2 -1 tsp freshly grated or powdered ginger
- 1 pinch salt
Optional Add-ins
- 3 tbsp chopped pecans or walnuts
Coating
- 100 g dark vegan chocolate
- 1 tbsp coconut oil
- pepitas for decoration
Instructions
- Prepare Carrots: Grate the carrots very finely and use kitchen paper to squeeze out some of the moisture. This ensures a better texture for the truffles.
- Make the Date Paste: In a food processor, blitz the soft dates, maple syrup, and vanilla extract together until a smooth paste forms. This sweetens and binds the mixture.
- Combine Ingredients: Add the grated carrots, ground almonds, finely ground roasted pepitas, ground flaxseed, cinnamon, ground cloves, cardamom, freshly ground nutmeg, grated or powdered ginger, and a pinch of salt to the food processor. Blend everything until you have a smooth and cohesive paste. Stir in the chopped pecans or walnuts if using.
- Shape Truffles: Using about one heaping teaspoon of mixture at a time, shape the paste into little truffle balls. Place them on a baking sheet lined with parchment paper. Chill in the fridge to firm up.
- Melt Chocolate Coating: Melt the vegan dark chocolate and coconut oil together over a Baine Marie (double boiler). Dip each chilled truffle into the melted chocolate, using two forks to roll them and coat thoroughly.
- Decorate and Set: Sprinkle pepita seeds on top of the chocolate-coated truffles and let them rest until the chocolate hardens.
- Storage: Store the truffles in the fridge or a cool room for up to one week to maintain freshness and texture.
Notes
- To remove moisture from grated carrots effectively, wrap them in kitchen paper and gently squeeze until excess liquid is absorbed.
- Using soft dates is crucial for blending into a smooth paste; if your dates are dry, soak them in warm water for 10 minutes beforehand.
- Substitute nuts or seeds in the recipe depending on allergies or preferences; pecans, walnuts, or even chopped almonds work well.
- Ensure vegan dark chocolate is used to keep this recipe entirely plant-based.
- If you prefer a spicier truffle, increase the ginger and cinnamon slightly.
- Truffles can be frozen for longer storage; thaw in the fridge before serving.
