These Vegan Carrot Cake Truffles are not only incredibly delicious and easy to make but also really healthy! A sugar-free & Paleo Easter recipe for the whole family!
Grate the carrots really finely and squeeze some of the moisture out, using kitchen paper.
In your food processor, blitz the dates, syrup and vanilla to a paste. Add the rest of the ingredients apart from the chopped pecans and combine everything into a smooth paste. Stir in the chopped nuts
Shape little truffles using about 1 heaping tsp at a time and put the truffles on a baking sheet lined with parchment paper. Chill.
Melt chocolate and coconut oil in a Baine Marie and coat the truffles. I recommend using 2 forks to roll them in the melted chocolate. Decorate with pepita seeds and let cook until the chocolate dries.
Store in the fridge or in a cool room for up to a week.