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.
- Delicious Carrot Cake Cookies
- Carrot And Apple Oat Muffins
- Vegan Carrot Cake With Coconut Cream Frosting
- Vegan Coconut Pumpkin Truffles
- 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
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!