Happy, happy, happy Easter dear friends and health food enthusiasts!
So I am finally committing to sharing more video recipes with you and doing weekly company/ personal vlogs so you can see everything that is going on behind the scenes of Good Cravings brand development plus my personal thoughts, ideas, and tips on plant-based lifestyle, fitness and life in general.
So to kick it off, I decided to take it easy and make simple Raw Vegan Carrot Cake Truffles for this Easter weekend, just because The Easter bunny will definitely crave some of those (you know what I am saying ;-) )
Enjoy the video tutorial and find the ingredient list below.
Raw Carrot Cake Truffles (makes approximately seven 2oz truffles)
Pecans - 1/4 cup
Unsweetened coconut flakes - 1/3 cup plus some extra for coating
Raw carrot (chopped or baby carrot) - 1/3 cup
Dates - 3/4 cup
Sunflower seeds - 1/8 cup
Sesame seeds - 1/8 cup
Pumpkin seeds - 1/8 cup
Flax seeds - 1/8 cup
Ginger powder - 1/4 tsp
Nutmeg - dash
Cinnamon - 1/2 - 1 Tbsp
Dried carrot powder (optional) - for coating
Pre-chop dates and process them in a food processor until they form one big sticky dough ball, place it in a separate bowl.
Grade the carrot or chop them in a food processor into small tiny pieces (do not overprocess).
Combine all the dried ingredients in the food processor, pulse few times to mix, then add carrots and date ball split into few smaller pieces. Pulse few times and then process until everything is well combined and sticky enough to shape the truffles. You should still see little pieces of nuts and seeds (crunchy texture).
Shape the truffles and coat them with coconut flakes and dried carrot powder.
The recipe was performed in a Twisted Palate facility.