carrot-cake-truffles-vegan-sugar-free-recipe

Vegan Carrot Cake Truffles

These Vegan Carrot Cake Truffles are not only incredibly delicious and easy to make but also really healthy!  A sugar-free, gluten-free & Paleo Easter recipe for the whole family! 

These Carrot Cake Truffles are pretty much the healthiest way of getting the whole flavor of carrot cake – minus all the calories and added sugar.

Use a mixture of ground almonds, pumpkin seeds (pepitas), and flax seeds to get that wonderfully cakey flavor and texture. Feel free to roast the pumpkin seeds in a pan before grinding them, as this will intensify their aroma.

Added favorite Carrot Cake Spices, namely cinnamon, ground ginger, cloves, cardamom, and nutmeg. You can tweak the spice mixture according to your preferences.

No sugar needed – these Vegan Carrot Cake Truffles are sweetened with dates and maple syrup.

 

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
  • 3 tbsp chopped pecans or walnuts optional

For the glaze

  • 100 g dark chocolate {vegan chocolate}
  • 1 tbsp coconut oil

For Decoration

  • pepitas

Instructions:

  1. Grate the carrots really finely and squeeze some of the moisture out, using kitchen paper. 

  2. In your food processor, blitz the dates, syrup and vanilla to a paste. Add the rest of the ingredients apart from the chopped pecans and combine everything into a smooth paste. Stir in the chopped nuts 

  3. Shape little truffles using about 1 heaping tsp at a time and put the truffles on a baking sheet lined with parchment paper. Chill. 

  4. Melt chocolate and coconut oil in a Baine Marie and coat the truffles. I recommend using 2 forks to roll them in the melted chocolate.  Decorate with pepita seeds and let cook until the chocolate dries.

  5. Store in the fridge or in a cool room for up to a week.

Chef’s Tips for making Paleo Vegan Carrot Cake Truffles:

  • To keep the carrot cake batter from being too moist, I recommend blotting the grated carrots dry with some kitchen paper. I just dumped the grated carrots onto a double-layer of kitchen paper towels, folded it into a parcel and gave it a good squeeze. Save the carrot juice for a face mask.
  • I used 10 regular dates for this recipe. If you use Medjool dates, you might only need about 6 as they are bigger.
  • Feel free to use pistachios instead of pepitas and add some freshly grated lemon zest to make these healthy raw truffles especially spring-like!
  • You can roast the pumpkin seeds in a pan before grinding them, as this will intensify their aroma.