Vegan Carrot Cake Truffles


  • 2carrots
  • 8-10dates, soft
  • 1tbsp maple syrup
  • 1tbsp vanilla extract
  • 60g ground almonds
  • 40g roasted pepitas, finely ground
  • 1tbsp ground flaxseed
  • 1tsp cinnamon
  • 1/2tsp ground cloves
  • 1/4tsp cardamom
  • 1/4tsp freshly ground nutmeg
  • 1/2 -1tsp freshly grated or powdered ginger
  • 1pinch salt
  • 3tbsp chopped pecans or walnuts optional

For the glaze

  • 100g dark chocolate {vegan chocolate}
  • 1tbsp coconut oil


  • pepitas


  1. Grate the carrots really finely and squeeze some of the moisture out, using kitchen paper. 
  2. 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 
  3. Shape little truffles using about 1 heaping tsp at a time and put the truffles on a baking sheet lined with parchment paper. Chill. 
  4. 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.
  5. Store in the fridge or in a cool room for up to a week.