Healthier Easter Carrot Cake Pops & Chocolate Truffles


By Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

Have a classic carrot cake experience, without all the baking, sugars and animal products, with these no-bake carrot cake pops. The cake is sweetened with prunes and raisins and filled with raw shredded carrots, all topped with a raisin-sweetened frosting.

Ditch the artificial flavors this Easter by preparing these easy hazelnut truffles—filled with the goodness of Natural Calm. Simple to make, with just 5 ingredients.

carrotcake_interior

Carrot Cake Pops
Serves 12

Prep Time: 15 min
Cook Time: 1 hr 20 min

Ingredients

Frosting
½ cup raw cashews, soaked for 12 hours in water, then drained and rinsed
⅓ cup golden raisins
⅓ cup water
3 tablespoons coconut oil
3 teaspoons Natural Calm, Orange Flavor
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
Pinch sea salt

No-Bake Carrot Cake Pops
½ cup raw walnuts
⅓ cup medium-shredded unsweetened coconut
21 pitted dried prunes (approximately ¾ cup)
¼ cup sultana raisins
2 cups medium-shredded carrots
½ teaspoon freshly grated ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Instructions

  1. For the frosting, add soaked and drained cashews to the jug of your high-powered blender. Add remaining frosting ingredients and blend on high until very smooth. Transfer to a bowl and set aside on the counter.
  2. For the cake pops, add the walnuts and coconut to the bowl of your food processor and pulse on high for 2 minutes, until walnuts are in little pieces.
  3. Add prunes and raisins. Pulse again, for 1 minute, until prunes are broken down and mixture is sticky.
  4. Add in remaining ingredients—carrots, ginger, cinnamon and nutmeg. Pulse for 20 seconds, just to incorporate.
  5. Roll mixture into 12 balls, about 2 tablespoons per ball.
  6. Poke with a cake pop stick and set on a cake pop rack. Alternatively, if you do not have either, you could use Popsicle sticks and lay to rest on a baking sheet.
  7. Transfer pops to the freezer for one hour.
  8. Once chilled, carefully dip each in the frosting or add frosting to a piping bag and drizzle over the top of each pop. Another option is covering in frosting and sprinkling with chopped walnuts.
  9. Return to the freezer for another 20 minutes to harden.

Notes

  • We recommend using local, organic and non-GMO ingredients whenever possible.

By Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

 

Ditch the artificial flavors this Easter by preparing these easy hazelnut truffles—filled with the goodness of Natural Calm. Simple to make, with just 5 ingredients.

truffle_interior

Hazelnut Chocolate Truffles
Serves 24

Prep Time: 15 min
Cook Time: 1 hr

Ingredients

1 cup hazelnuts, skins removed
½ cup coconut cream (*see note)
2 tablespoons coconut nectar or agave nectar
3 teaspoons Natural Calm, Orange Flavor
300 grams dark chocolate (dairy-free), melted

Instructions

  1. 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.
  2. Then add hazelnuts, coconut cream, coconut nectar (or agave 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.
  3. Using a small silicone ice-cube tray or candy tray, fill the tray up with melted chocolate, about ⅓ way up each cup. Then add ⅓ of the hazelnut mix. Top with another ⅓ of melted chocolate.
  4. You will likely make a mess here. Scrape the tops of the trays to remove excess ingredients.
  5. Transfer tray to the freezer and freeze for one hour, until hardened.
  6. Remove each of the truffles from the freezer and enjoy!

Notes

  • Coconut cream: To prepare coconut cream, purchase a full-fat coconut milk (canned) and place in the fridge for at least 12 hours. Open the top of the can and remove the thick cream.
  • We recommend using local, organic and non-GMO ingredients whenever possible.

By Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

 


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