1 9" carrot cake (I found a vegan box mix, but there are a lot of good recipes on vegweb)
2 8 oz tubs vegan cream cheese (I use Tofutti vegan cream cheese)
2 bags semi-sweet chocolate chips
1. Bake cake according to recipe, take out of the oven and let it cool completely. 2. When cake is cooled, crumbled it with your hands in a large bowl.3. Mix in the cream cheese with a spoon, or your hands. If you use your hands, it will get a tad messy (but fun).4. Roll into small balls and place in a pan lined with wax paper. 5. Set in freezer until they become hard. 6. Melt chocolate chips in a double boiler and dip the cake balls, coating the entire surface, then place back on wax paper. 7. Once you coat all the balls in chocolate, you can place them in the refrigerator. I placed mine in the freezer, but found I had to let them sit a while before eating if I didn't want to break off my teeth.
Source of recipe: Inspired by Bakerella, but this version is vegan.