Impress at spring flings with vegan Easter treats

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Easter is just around the corner, bringing with it all of those favorite springtime sweets and treats.

A local vegan eatery shows off two ways to celebrate spring and Easter with vegan and gluten-free desserts. 24 Carrots shares the recipe on how to make a carrot cake smoothie and avocado truffles:

Carrot cake smoothie:

8 oz carrot juice
2 oz coconut milk
1/4 cup favorite granola
1/4 tsp mix of favorite spices (we use our house chai mix, but a blend of ginger, clove, nutmeg and cinnamon would be perfect)
1/3 cup cooked, cooled sweet potato
1/2 cup frozen pineapple
1/2 cup frozen banana
3-4 dates

Purée all of this deliciousness together and enjoy with actual carrot cake!

Avocado truffles:

1 medium avocado
1.5 cup dark chocolate chips or bar
1/2 teaspoon vanilla extract
A pinch of salt
2 tablespoons coconut oil
A pinch of coffee, optional
2 tablespoons cocoa powder, for rolling

You can also use sprinkles for decoration!

Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. Mash avocado till smooth & then stir it into the melted chocolate mixture along with vanilla, coconut oil and optional coffee. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.

Scoop, shape and place onto a baking sheet lined with parchment paper- take egg shaped truffles and roll in sprinkles, cocoa powder or anything other delicious decorative flair!

24 Carrots Natural Café & Urban Juicery
1701 E. Guadalupe Road