This collection of over 20 Vegan Easter Recipes offers a perfect variety of starters, sides, mains, and desserts that are just right for brunch, lunch, or Easter dinner. As a bonus, here's my easy recipe for No-Bake Vegan Carrot Cake!
Place the carrots in the food processor and pulse for 30 to 60 seconds or until they are broken down into small pieces and just starting the release their liquid.
Add the dates, walnuts, pecans, cinnamon, allspice to the food processor and run on high for several minutes, stopping a few times to scrape down the sides, until the ingredients and fully combined and have formed a damp dough.
Taking about 2 tablespoons of the dough at a time, roll the dough into balls. To do this, place the dough in the palm of one hand, and then close your other hand over the dough so that you can use the palms of both hands to gently shape the dough into balls. The balls should be about the size of a large chestnut (a little smaller than a golf ball).
Pour the coconut onto a plate. Roll the balls in the coconut, making sure to coat all the sides. Use the palms of your hands to reshape the ball, and then roll in the coconut again.
The carrot cake bites can be eaten right away, but they are denser if you chill in the refrigerator for an hour before serving. Enjoy!