Raw Vegan Carrot Cake Truffles for the Easter Weekend

raw carrot cake truffles

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 


Step 1.

Pre-chop dates and process them in a food processor until they form one big sticky dough ball, place it in a separate bowl.

raw vegan carrot cake step 1

Step 2. 

Grade the carrot or chop them in a food processor into small tiny pieces (do not overprocess). 

raw carrot cake truffles step 2

Step 3. 

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). 

raw carrot cake truffles step 3

raw carrot cake truffles step 5

Step 4. 
Shape the truffles and coat them with coconut flakes and dried carrot powder. 

raw carrot cake truffles step 5


The recipe was performed in a Twisted Palate facility. 


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