With coconut, almonds and cashews standing in for flour, fresh grated carrots and dates providing moistness, and cashews and coconut creating the base of the rich, lemony frosting – this cake will be sure to melt your taste buds!
Make time: 1 hour + component recipes | Setting time: 30-40 minutes | Serves: 10 |
Equipment required: blender, food processor.
Instead of mini cakes, you could make one larger layer cake or the old-school square one we serve at the unbakery. These stay beautiful and moist in the refrigerator for about a week.
1 1/4 cups dried activated almonds
1 1/4 cups cashews
2 1/4 cups dried coconut (one cup will be used to make flour)
1 1/2 cups almond pulp
2 medium carrots (approximately 1 1/2 cup grated)
1 cup currants
1 1/2 tbsp cinnamon
2 tsp nutmeg
1 tsp vanilla extract
2 pinches sea salt
1 tbsp lemon zest
1/3 cup lemon juice
3/4 cup date paste
1/3 cup organic maple syrup, raw agave, or raw honey
1/4 cup melted cold-pressed coconut oil
Blend almonds, cashews, and 1. cup of the dried coconut separately in a food processor until they resemble a 'flour' consistency.
In a bowl, add the nut pulp, 'flours', dried coconut, carrot, currants, cinnamon, nutmeg, vanilla extract, sea salt and lemon zest and fold together with hands.
Blend the lemon juice, date paste, sweetener and coconut oil in a food processor or high-speed blender and set aside. Now add the wet mixture to the dry ingredients and mix together with hands until it sticks together.
Line your mini cake, cupcake or regular cake tin with plastic wrap (note: you can get biodegradable versions of this).
Divide the mixture into however many layers you would like in the cake. We usually do three layers as pictured.
Then divide the first layer between 10 mini cake tins or just make one layer in a regular cake tin.
Do the same with your frosting mixture once it has become firm. Alternate the layers of cake and frosting in the cake tin, finishing with a layer of the lemon cream cheese frosting.
Dust with cinnamon and serve.
MINI CARROT CAKES! Easter is almost here and we've got you covered. Carrots are a great source of fiber and beta carotene which helps with good eye health and vision. Treat your friends and family this Easter with these guilt, gluten, dairy and refined sugar free carrot cakes topped with cashew cream cheese. 💕 Available at Summer st.
1 cup cashews (soaked 2-4 hours)
1 cup fresh young coconut flesh
1/2 cup raw agave or organic maple syrup
1 Tbsp nut cheese (if you don't have nut cheese add more lemon juice)
1/3 cup lemon juice
1 tbsp vanilla extract
pinch sea salt
1 cup melted cold-pressed coconut oil
Drain the soaked cashews and rinse thoroughly. Put cashews, coconut flesh, agave, nut cheese, lemon juice, vanilla extract and sea salt in a high-speed blender, adding enough filtered water to blend until smooth (approximately ½ cup). If using maple, the cream will be a darker colour.
With the blender still running, slowly pour the coconut oil in at the end.
Leave to set in the refrigerator or freezer for 40 minutes to 1 hour before using.
This recipe is so healthy that it kind of hurts... my sweet tooth because I ate SO many of these dang things! I can never quite justify buying or eating Oreo's despite their supposedly 'vegan' status because they contain non-sustainable palm oil and I'm not about deforestation and destruction of valuable habitat for hundreds of animals. No thank you! These are fudgey, chocolate-y, nourishing, and full of amazing raw and activated ingredients from Little Bird Organics' Pantry Staples range. Yum! However, if you leap into this recipe expecting it to taste just like a baked, white-sugar-laden, refined cookie then you will be sorely disappointed. This is more like a raw dessert in the shape of a tasty Oreo cookie - inspired loosely, if you will.
Whip this muesli up to share with your dad for brunch. I also rate muesli as a good snack idea too in the afternoon sometimes. It can save me from hitting those sugary snacks. I pair this with coconut yoghurt and blueberries. It’s great for satiety levels (you know, that all important “fullness factor”).
The holiday season can be a tricky time of year for those of us trying to stick to our diet goals. These chocolate truffles are packed with the natural goodness of nuts and seeds and sweetened with dates, making them the perfect, healthy contribution to any party spread or even just a delicious mid-afternoon pick-me-up.