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CARROT CAKE TRUFFLES

CARROT CAKE TRUFFLES


This is my basic go-to carrot cake recipe, and there are seemingly endless variations for enjoying this healthy and delicious treat.  I love the simplicity of raw vegan desserts- all you need is a food processor.  I made an entire carrot cake for our Easter brunch last spring and we sliced it up and devoured it faster than you could spell BUGS BUNNY.  As a small family though, sometimes it's nice to have bite size treats around, so I thought of making little carrot cake truffles.  They're so good sans icing, I actually recommend it.  Or make some with icing, and some without to add variety to your presentation- that's what I plan to do next time.  Normally I make a raw vegan cream colored icing that looks and tastes more like your standard cream cheese icing, which you can do by simply omitting the turmeric and carrot from the icing recipe.  I added the carrot and turmeric in order to make a golden orange color in celebration of fall.  I love the subtlety of the dates and raisins that sweeten this recipe, but you could always add a drop of honey if you have a real sweet tooth.  I'm recovering from a pulled muscle in my back this week, and I find myself tossing turmeric in just about everything as it's a wonderful anti-inflammatory.  Walnuts offer a wealth of benefits-- rich in antioxidants, Vitamin E, melatonin, and omega-3 fatty acids.  These tasty nuts are great for heart and brain health, and "promote a healthy complexion and hair, increased energy, and overall lower weight" according to Megan Ware RDN LD, of Medical News Today.

 

Carrot Cake Truffles


(makes 1 dozen truffles)


Cake:
1/2 cups grated carrots
1 cup walnuts
1 cup raisins
1/2 cup raw coconut butter
5 pitted medjool dates
1 tsp vanilla extract (no alcohol)
2 tsp cinnamon
1/3 cup unsweetened coconut flakes
1/4 tsp sea salt
2 Tbsp filtered water


Icing:
1 cup raw cashews
3/4 cup filtered water
1/4 cup unrefined virgin coconut oil
1 Tbsp vanilla
1 pitted medjool date
1/4 tsp sea salt
1/2 cup grated carrots
1/2 tsp turmeric


Grate the carrots then place them along with all of the cake ingredients into a food processor.  Pulse a few times then process for roughly 1 minute into a dough.  The dough should stick together when pinched, but should be slightly crumbly like moist cake.  Roll the dough into balls and set aside.  


Place the cashews in a clean food processor and process until they are a fine powder consistency.  Add the remaining icing ingredients and process for approximately 5 minutes until you've achieved a smooth icing.  


If you haven't already gobbled up the truffles, you could ice them if you'd like.  It's a goopey, messy process, so just go with it!  As soon as they're coated, set them in the freezer for 20 minutes on a baking sheet so the icing can set. Before the icing has completely frozen hard, pull the tray out to roll the truffles in raw unsweetened coconut.  


Store in the fridge or freezer and enjoy all week! 


 

RAW VEGAN PUMPKIN PIE & THOUGHTS ON MAKING DESSERT A PART OF A HEALTHY LIFESTYLE

RAW VEGAN PUMPKIN PIE & THOUGHTS ON MAKING DESSERT A PART OF A HEALTHY LIFESTYLE

THE INSPIRING ARIANA SHAHBAZI

THE INSPIRING ARIANA SHAHBAZI