Description
Here is a delicious vegan and gluten-free egg-shaped truffle recipe for Easter. They don’t require cooking and taste just like carrot cake.
Ingredients
- 10 whole Dates
- 1 whole Carrot
- ½ cups Walnuts
- 1 teaspoon Cinnamon
- ½ teaspoons Ginger
- FOR THE GLAZE:
- 2 Tablespoons Coconut Oil
- 1 Tablespoon Cocoa Butter
- 1 Tablespoon Powdered Sugar
- Cinnamon, To Taste
Preparation
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.
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.
For the glaze, melt coconut oil and cocoa butter. Add sugar and cinnamon. Allow to cool if glaze is still a bit too warm.
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.
