Name: Sweet vegan coconut treats
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Turkish
Ingredients: 6-7 medium-sized carrots; 1 ½ cup sugar; 200 grams desiccated coconut (store-bought); Juice of ¼ lemon; 7-8 drops vanilla essence; ½ tsp cinnamon powder (Dalchini); Pistachios, chopped (for coating)

A bowl of red balls with white powder on top. | yummyflavorsrecipes.com

Vibrant orange Turkish carrot truffles combine the natural sweetness of carrots with fragrant coconut and warm cinnamon to create a dessert that's surprisingly wholesome yet utterly indulgent. These beautiful bite-sized treats offer a refreshing alternative to chocolate-based desserts while still satisfying your sweet tooth.

I first made these for a small family celebration last weekend, and even my nephew who 'hates vegetables' couldn't stop reaching for more. Their bright color and sweet taste completely transform the humble carrot into something magical.

Essential Ingredients

Fresh carrots: Provides natural sweetness and vibrant color (6-7 medium)
Desiccated coconut: Adds texture and tropical notes (200g)
Lemon juice: Brightens flavors (¼ lemon)
Cinnamon: Warm spice for depth (½ tsp)
Pistachios: For coating and crunch (¼ cup chopped)

A bowl of red tomatoes with sugar on top. | yummyflavorsrecipes.com

Step-by-Step Instructions

Step 1: Cook carrots: Pressure cook or boil until tender (15-20 mins)
Step 2: Make puree: Blend cooked carrots until smooth (2 cups)
Step 3: Cook base: Combine with sugar until thickened (15-20 mins)
Step 4: Add flavors: Mix in vanilla, cinnamon, lemon juice
Step 5: Incorporate coconut: Add all but 3 tbsp for coating
Step 6: Shape & coat: Form balls, roll in coconut/pistachios
Step 7: Chill: Refrigerate 2+ hours to set

The Cultural Connection

Known as 'Cezerye' in Turkey, these truffles originate from Middle Eastern traditions of preserving carrot sweetness. Offering them symbolizes hospitality in Turkish culture.

A bowl of red tomatoes with powdered sugar on top. | yummyflavorsrecipes.com

Serving & Storage

Pair with Turkish coffee or strong tea
Store refrigerated up to 1 week
Freeze up to 3 months
Flavors improve after 24-48 hours

I discovered these make excellent breakfast bites—their natural ingredients provide better energy than commercial bars, and kids love them.

Patience during cooking is key—wait until the mixture pulls away from the pan sides for perfect truffles that hold their shape beautifully.

Frequently Asked Questions

→ How long do these carrot truffles last?: When stored in an airtight container in the refrigerator, these truffles will stay fresh for up to 7-10 days.
→ Can I freeze these truffles?: Yes, you can freeze them for up to 3 months. Place them on a tray to freeze individually first, then transfer to a freezer container. Thaw in the refrigerator before serving.
→ Can I use different nuts for coating?: Absolutely! While pistachios are traditional, you can use chopped almonds, walnuts, or hazelnuts. You can also roll them in more coconut or even cocoa powder.
→ Can I reduce the sugar in this recipe?: Yes, you can start with 1 cup of sugar and taste the mixture. The sweetness needed depends on the natural sweetness of your carrots.
→ What other flavors can I add to these truffles?: These truffles are versatile - try adding cardamom, nutmeg, or orange zest. Some people also like to add a tablespoon of rosewater for a floral touch.

Sweet vegan coconut treats

Sweet carrot and coconut truffles with hints of vanilla and cinnamon, coated in pistachios. A simple vegan Turkish treat that's naturally gluten-free.

Prep Time

10 Minutes

Cook Time

30 Minutes

Total Time

40 Minutes

By: Ranah

Category: Irresistible Desserts

Difficulty: Easy

Cuisine: Turkish

Yield: 22 Servings (22 truffles)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 6-7 medium-sized carrots

02 1 ½ cup sugar

03 200 grams desiccated coconut (store-bought)

04 Juice of ¼ lemon

05 7-8 drops vanilla essence

06 ½ tsp cinnamon powder (Dalchini)

07 Pistachios, chopped (for coating)

Instructions

Step 01

Peel, wash, and boil the carrots until soft. I used a pressure cooker to speed up this process, but you can also boil them in a pot with water until tender.

Step 02

Drain the carrots (save the water for other uses like making dough or adding to gravies). Puree the boiled carrots until smooth using a food processor or blender.

Step 03

In a heavy-bottomed pan or kadhai, combine the carrot puree with sugar. Let it simmer on medium-low heat for about 20 minutes, stirring occasionally to prevent sticking.

Step 04

Stir in the vanilla essence, cinnamon powder, and lemon juice. Set aside 3 tablespoons of coconut for coating, then mix the remaining coconut into the carrot mixture. Cook for another 2-3 minutes while stirring.

Step 05

Remove from heat and let the mixture cool for 15-20 minutes until it's comfortable to handle. Once cooled, take small portions and roll them into balls of your desired size.

Step 06

Roll each truffle in either the reserved coconut or chopped pistachios to coat. Place in the refrigerator to firm up. Store in an airtight container in the refrigerator.

Notes

Don't discard the carrot cooking water - use it for gravies or making dough.

The original recipe calls for 2 cups of sugar, but 1½ cups works well depending on the sweetness of your carrots.

These truffles will keep fresh in the refrigerator for up to a week.

Tools You'll Need

Pressure cooker or pot for boiling

Kadhai or heavy-bottomed pan

Food processor or blender

Airtight container for storage

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Contains tree nuts (pistachios)
Contains coconut (which some people may be allergic to)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 112
Total Fat: 5 g
Total Carbohydrate: 18 g
Protein: 1 g

Turkish Carrot Truffles