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.
I used a mixture of melted coconut oil, cacao butter, powdered sugar and cinnamon for the glaze of my egg-shaped truffles, but you can use melted white chocolate instead.
If you have egg shape molds, that would be great. However, I don’t have any, so I shaped the “eggs” by hand. I was able to make 10 “eggs” with this recipe.
See also
- Delicious Carrot Cake Cookies
- Carrot And Apple Oat Muffins
- Vegan Carrot Cake With Coconut Cream Frosting
- Vegan Coconut Pumpkin Truffles
Ingredients
- ½ cup of walnuts
- 1 carrot
- 8-10 dates
- Cinnamon to taste
- Ginger to taste – optional
For the glaze
- 2 tablespoons of coconut oil
- 1 tablespoon of cocoa butter
- 1 tablespoon of powdered sugar
- Cinnamon
Directions
Presoak your dates in water if you need to.
Grind the carrot in your food processor.
Then take it out and grind the nuts. Add the dates and grind again.
Finally, add the ground carrot and the spices, and grind until you have a dough-like mixture.
If the mixture is too soft, put it into the fridge for an hour and then shape the eggs. I made mine have flat bottoms so they can stand on their own.
Freeze them for 30-40 minutes.
For the glaze
Melt the coconut oil and cocoa butter and add the sugar and the cinnamon.
Wait a little if it’s too hot.
Take the truffles out of the freezer and pour the glaze over the eggs. It can get a little messy, but that’s the way that worked best for me.
Put them back into the fridge for a few hours or preferably overnight.
Enjoy! 🙂
Ingredients
- ½ cup of walnuts
- 1 carrot
- 8-10 dates
- Cinnamon to taste
- Ginger to taste - optional
For the glaze
- 2 tablespoons of coconut oil
- 1 tablespoon of cocoa butter
- 1 tablespoon of powdered sugar
- Cinnamon
Instructions
- Presoak your dates in water if you need to.
- Grind the carrot in your food processor.
- Then take it out and grind the nuts. Add the dates and grind again.
- Finally, add the ground carrot and the spices, and grind until you have a dough-like mixture.
- If the mixture is too soft, put it into the fridge for an hour and then shape the eggs. I made mine have flat bottoms so they can stand on their own.
- Freeze them for 30-40 minutes.
For the glaze
- Melt the coconut oil and cocoa butter and add the sugar and the cinnamon.
- Wait a little if it’s too hot.
- Take the truffles out of the freezer and pour the glaze over the eggs. It can get a little messy, but that’s the way that worked best for me.
- Put them back into the fridge for a few hours or preferably overnight.
If you like the recipe, share it with your friends!
Don’t forget to follow me on Facebook and Twitter to know when a new recipe is up. ?
This Recipe is so tasty and delicious.Yor way of teaching and ingredients are also an easy there is good for me
I am very crazy about food
This is the Great recipe you noted
I am sharing with you website of cooking
https://www.sooperchef.pk/
Please visit and tell me that how I improve like your website
Thanks
Your site and the dishes look amazing, although I don’t understand the recipes. Thanks for sharing! 🙂
I am crazy when it comes to sweets and cakes. and i also love to try new flavors. I really like your page and try new recipes on weekends.
Thank you so much! Let me know if you try any of the recipes! 🙂
They do look like Alien Eggs….