Raw Carrot Cake Bites
with coconut cream topping
Time: 2 hours cashew soak, 20 minutes to make, 1 hour in freezer
Ingredients:
Base layer:
1/2 c. raw almonds
1/2 c. raw walnuts
1 c. dates
3/4 c. shredded carrots
1/4 c. shredded coconut
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
zest from 1 orange
Top layer:
1/2 c. raw cashews
1/3 c. solidified top of can of organic, responsibly sourced, coconut milk (not carton kind)
2 tbsp. coconut water from the can of coconut milk
2 tbsp. responsibly sources coconut oil, melted
2 -3 tbsp. pure maple syrup, sweetener to taste
1 tsp. vanilla extract
Garnish:
Chopped raw walnuts
Orange zest
Directions:
Two hours before beginning, soak the cashews in double the amount of water for at least 2 hours. Drain and set aside.
In your food processor, blend the almonds and walnuts10-15 seconds until they form a course meal. Add the rest of the base layer ingredients, except about 1 tsp. of orange zest, and process another 10-15 seconds to combine.
Line a bread pan with parchment or wax paper. Dump contents into pan and spread evenly with clean hands. Press down firmly to mold. Place pan in the freezer until the top layer is ready.
In the cleaned food processor or a Vitamix, add drained soaked cashews and the rest of the top layer ingredients. Process for a minute or two, stopping to scrape down sides. It is ready when it resembles a creamy consistency.
Take the pan out of the freezer and pour the top layer on. Spread evenly and garnish with chopped walnuts and reserved orange zest. Put back in the freezer until hardened, approximate one hour in total.
Remove by the parchment paper and place on cutting board. Cut into bite sized pieces. Serve after 10 minutes at room temp. Store any leftovers in the freezer.
Makes approximately 15 bites.
I really enjoyed them!
with coconut cream topping
Time: 2 hours cashew soak, 20 minutes to make, 1 hour in freezer
Ingredients:
Base layer:
1/2 c. raw almonds
1/2 c. raw walnuts
1 c. dates
3/4 c. shredded carrots
1/4 c. shredded coconut
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
zest from 1 orange
Top layer:
1/2 c. raw cashews
1/3 c. solidified top of can of organic, responsibly sourced, coconut milk (not carton kind)
2 tbsp. coconut water from the can of coconut milk
2 tbsp. responsibly sources coconut oil, melted
2 -3 tbsp. pure maple syrup, sweetener to taste
1 tsp. vanilla extract
Garnish:
Chopped raw walnuts
Orange zest
Directions:
Two hours before beginning, soak the cashews in double the amount of water for at least 2 hours. Drain and set aside.
In your food processor, blend the almonds and walnuts10-15 seconds until they form a course meal. Add the rest of the base layer ingredients, except about 1 tsp. of orange zest, and process another 10-15 seconds to combine.
Line a bread pan with parchment or wax paper. Dump contents into pan and spread evenly with clean hands. Press down firmly to mold. Place pan in the freezer until the top layer is ready.
In the cleaned food processor or a Vitamix, add drained soaked cashews and the rest of the top layer ingredients. Process for a minute or two, stopping to scrape down sides. It is ready when it resembles a creamy consistency.
Take the pan out of the freezer and pour the top layer on. Spread evenly and garnish with chopped walnuts and reserved orange zest. Put back in the freezer until hardened, approximate one hour in total.
Remove by the parchment paper and place on cutting board. Cut into bite sized pieces. Serve after 10 minutes at room temp. Store any leftovers in the freezer.
Makes approximately 15 bites.
I really enjoyed them!
