A classic carrot cake experience without all the baking, sugars and animal products. The cake is sweetened with prunes and raisins, filled with raw shredded carrots, and topped with a raisin-sweetened frosting.
I have 2 new Easter dessert recipes for you. Exciting!
The first:: cake pops.
I have never been too interested in cake pops. The whole idea of making cake just to mash it up makes me sad. BUT these aren’t your average cake pop. They’re made with raw ingredients, blended together and rolled into a ball.
So easy, no baking required.
And they have a vegan frosting (that’s sweetened with raisins!)
Too good not to love.
Second:: hazelnut chocolate truffles.
Again, no baking required.
They remind me of Kinder Bueno… without the dairy.
Soft, creamy inside, crisp chocolate outside.
- 1 cup hazelnuts, skins removed
- ½ cup coconut cream *see note
- 2 tablespoons coconut nectar
- 3 teaspoons Natural CALM Orange Flavor
- 300 grams dark chocolate (dairy-free), melted
- To remove the skins from the hazelnuts, bring 3 cups of water to a boil. Add 4 tablespoons of baking soda and the nuts and boil them for 3 minutes. The water will turn black from the nut skins. Rinse the nuts well under cold running water, using your fingers to remove the skins.
- Then, add hazelnuts, coconut cream, coconut nectar and Natural CALM to the jug of your high-powered blender. Blend on high until smooth, about 2 minutes. Transfer to a bowl and set aside.
- Using a small silicon ice cube tray or candy tray, fill the tray up with melted chocolate, about ⅓ way up each cup. Then, add a ⅓ of the hazelnut mix. Top with another ⅓ of melted chocolate.
- You will likely make a mess here. Scrape the tops of the trays to remove excess ingredients.
- Transfer tray to the freezer and freeze for one hour, until hardened.
- Remove each of the truffles from the freezer and enjoy!