 2 cups Nuts ( I used part Walnut and part Pecan) 1 cup Madjool Dates 8-10 2 tsp. Vanilla 1 tsp. Apple Pie Spice (cinnamon, nutmeg, ginger, all spice mix) Pinch of Sea Salt 4 drops of Stevia 3 cups Carrot, finely grated 3/4 cup Almond butter 1-2 tbs. Honey or Maple syrup Almond flour as needed (about 3/4-1 cup) Cocoa powder or shredded coconut for rolling | My Birthday often fell at Easter growing up and my mom loved to make me a carrot cake shaped like a lamb. So since this year my birthday was a few days before Easter, again, I thought I'd come up with something different that mimicked my mom's idea. The dessert name "truffle" derives from their traditional shape, which resembles the truffle mushroom. You can roll them in cocoa powder or nuts of choice. Theses carrot ones are mildly sweet with a hint of warm spices. Raw and Vegan. I keep them in the freezer and pull them out a few hours before guests arrive for a quick and delicious snack to serve. Super satisfying. Makes 40-60 truffles depending on size you roll them into. |
 | Blend your nuts in a food processor until fine. Add your dates ( I find chopping the dates first, to be helpful on the processor.) |
 | Finely grate your carrot and add all ingredients -minus the almond flour- to the food processor and blend till smooth. Place mixture in a bowl. |
 | Add enough almond flour to make the "batter" rollable. The amount will depend on many factors like how wet your dates or carrots are or which nuts you use or how oily your almond butter is. |
 | Roll in shredded coconut... |
 | Or cocoa powder. |
 | You can melt chocolate chips and dip your truffles, but I find all that unnecessary. I'm not a big chocolate lover, but please do, if that pleases you. ~Happy Easter! |
