Carrot and Coconut Truffles

With their natural sweetness from carrots and coconuts, these truffles are a delicious vegan treat that you can feel good about eating!

what you'll need
  • 70 g pitted dates
  • 300 g carrots
  • 160 g oats
  • 100 g desiccated coconut
  • 60 ml agave syrup
  • zest of one orange
  • 50 g desiccated coconut
  • 150 g dark chocolate
  • 1 tsp sunflower oil
View ingredients
step 1

To begin, soak the dates in boiling water for 10 minutes.

step 2

Peel the carrots, and use the thin-bladed side of a shredder to finely grate them.

step 3

Blend the grated carrots with the oats, dates, agave syrup, orange zest, and desiccated coconut until everything is combined.

step 4

Use a spoon or your hands to take a scoop of the mixture, compress it in your fist, and then roll it into a ball.

step 5

Continue until you form the mixture into balls, and then refrigerate them for an hour.

step 6

Melt the dark chocolate in a microwave-safe bowl covered with cling film for 1 minute, or until melted. If needed, heat in 30-second intervals.

step 7

Add the sunflower oil to the bowl of melted chocolate and stir until both ingredients are fully combined.

step 8

Carefully cover each truffle in chocolate using a couple of forks, making sure to tap off any excess before setting the dipped treat aside.

step 9

Place each truffle on a baking tray covered with parchment paper and sprinkle them with desiccated coconut.

step 10

Allow the chocolate to harden for 1 more hour in the fridge, and then enjoy.

Carrot and Coconut Truffles

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