Vegan Tuesday: Carrot Truffles

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Carrot Truffles

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.

Carrot Truffles

Image Credit: Girl Cooks World, used by permission

Read more from Carrot Truffles at Girl Cooks World


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