Daniella Monet may be best known as a Disney star on hit shows like Zoey 101 and Victorious. But over the past decade, she’s become a serious investor in vegan and eco-conscious brands, including Kinder Beauty, which she cofounded. Over four million people follower her on Instagram, where she shares delicious recipes, relatable mom moments, and more. Below, she shares her recipe for Carrot Cake Breakfast Truffles — nutritious, vegan, and kid-friendly. Plus, they’re no-bake, so they couldn’t be easier to whip up for the week.
Carrot Cake Breakfast Truffles
(Makes 7 Servings)
Ingredients:
5 1⁄2 carrots
1 1⁄3 tsps of fresh ginger
2 3⁄4 cups of rolled oats
2 3⁄4 cups of walnuts
1 1⁄2 cups + 1 2⁄3 tbsps of unsweetened coconut shreds
1 1⁄4 tsps of cinnamon
2 cups + 1 tbsp of raisins
Directions:
1. Produce Prep – Using a food processor, chop the carrot and fresh ginger into small pieces. (Alternatively, you may use a grater.)
2. Combine the carrot, fresh ginger, rolled oats, walnuts, shredded coconut, cinnamon, and raisins in a food processor and process until well blended and mixed. If your food processor is having a difficult time blending a mixture into something that can be rolled into balls, add a little extra water.
3. Roll the mixture into balls and store in a closed container in the fridge. If wet, add in additional rolled oats.