Vegan Tuesday: Carrot Truffles
By Girl Cooks World on October 18, 2011
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When I was searching through Greek cookbooks, I noticed that the use of carrots in sweets and desserts was a recurring theme. I debated between trying this recipe and one for carrot jam; it was the hefty dose of coconut in these truffles that sealed the deal. Shredded carrots gets cooked in a sugar syrup until candied and chewy, flavored with some vanilla and lemon and combined with shredded, unsweetened coconut.
Image Credit: Girl Cooks World, used by permission
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