Coming into fall here in the southern hemisphere, feeling that crisp morning air and the winds of change… Doesn’t it make you wanna bake? Maybe it’s the woman/virgo in me…
When these times hit, I find myself getting caught up in these delicious new treats, then easily in one week, can undo a whole summer’s worth of hikes and beach yoga…! Not to fret, this is where I turn to raw vegan desserts such as this one. The gentle warmth of traditional carrot cake spices makes you forget you’re eating an unbaked goodie!
This delicious recipe is both satisfying and packed with nutrients.
What you’ll need:
- 1 kilo bag of organic whole carrots
- 2 cups of shredded unsweetened coconut
- 1/2 cup organic pure maple syrup
- 1/2 cup sunflower seeds
- 1 cup almond meal
- 1 cup ground golden flaxseed
- 1/4 cup rasins (optional)
For the icing:
- 2 cups organic raw cashews
- 30g organic liquid stevia extract
- 2 teaspoons Connect Foods maca root powder
- Juice of two lemons
- 1/4 cup coconut cream
(pre-prep) To prepare the icing, soak the cashews in filtered or spring water for at least 4 hours in the refrigerator.
Run the carrots through your juicer, and put the pulp in a mixing bowl.
In a separate bowl, combine the shredded coconut, maple syrup, and carrot juice. Stir until mixed completely. Set aside.
Mix together the pulp, sunflower seeds, almond meal, flaxseed and rasins if desired. Add the coconut mixture and stir thoroughly.
Spread in a glass dish, or if you are feeling extra artistic, you can shape it on a plate, like the one pictured here!
Remove cashews from the refrigerator, rinse thoroughly, and drain water completely.
Combine cashews, stevia, and lemon juice in food processor, slowly adding coconut milk until it can blend well and you reach a desired consistency. Continue to blend for 2-3 minutes or until whipped and beautifully smooth.
Spread icing over carrot cake and place in the refrigerator for at least 1 hour to set completely
Enjoy this delicious way of eating your veggies in a truly satisfying way!