Finally after much procrastination and a slow 2016. Here’s my first post for 2017. I hope to be more regular in updating this site but I say that every year haha.
Anyway, I found this raw dessert carrot cupcake recipe from One Green Planet (original recipe here) and modified it because I didn’t have a food processor.
So here’s my version: Raw Dessert Carrot Orange Slice with Creamy Cashew top
2-3 cups of finely shredded carrots
1 cup of dates
1 cup of walnuts
Zest of one lemon
Zest of one orange
Juice of half a lemon
Juice of half an orange
Pinch of salt
2 cups soaked cashews (I soaked it for only half and hour but apparently to get it creamier soak it for longer)
Juice of one lemon (I omitted this because I didn’t have any left)
1 tablespoon vanilla extract
2 tablespoon of coconut oil
4 -5 dates
*note on dates, the original called for Medjol dates which are bigger but I only had smaller ones and used those instead)
Use a food processor to mix all the base ingredients – like I mentioned no food processor, so I used one of those multi handheld immersion blender thingys where it comes with a little chopper
Mix the ingredients for the icing in the blender(again used the above, blender didn’t really work for me and I had to scoop everything out)
Line and then fill a brownie pan or any cake pan with the base (put in fridge and start on the icing, after that’s done, transfer the icing on top of the base and freeze it)
Leave it in the freezer after cutting them into little slices. If you put them in the fridge, they tend to get a little soft. They store for a long time, mine lasted two weeks.
Pretty easy right, I love the taste of the fresh carrots with orange and sweetness of the dates combined. Hope you like this little raw dessert!
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