Sweet vegan coconut treats (Print Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
Don't discard the carrot cooking water - use it for gravies or making dough.
02 -
The original recipe calls for 2 cups of sugar, but 1½ cups works well depending on the sweetness of your carrots.
03 -
These truffles will keep fresh in the refrigerator for up to a week.