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RAW VEGAN CARROT CAKE BITES (vegan)

Vegan chocolate squares
vegan
gluten free
lactose free

If you are like me and love a good carrot cake, you are going to love this one. I’m always looking to replace the ‘traditional’ cakes to a healthier, vegan, gluten-free version and if it’s raw, even better.

This was so much fun to make and dead simple. So, no milk, no gluten, no sugars.. this doesn’t mean it’s calorie-free though. Something this delicious has got some calories, but it’s all healthy food and because we are making them in bite-size portions, it’s fabulous to have them guilt-free.

For the sweet taste we use dates and a little bit of maple syrup and vanilla for the frosting. Wait until you taste the frosting, no milk in sight and even your non-vegan friends are going to love it. But then again, you might just wan to keep them in the freezer for yourself… I know I would.

I had half a cup of soaked cashews left, and I made some Cashew Cream Cheese with them, great as a dip, on some crackers or to put on a cauliflower base pizza

Prep time: 20 mins
Rest time: 2 hours
Total time: 30 mins

Serves: 24 bite-size pieces

Nutritional information/portion:
Calories: 167
Fat: 12g
Satur. fat: 6g
Carbs: 13g
Sugar: 9g
Fiber: 2g
Protein: 2g
Cholesterol: 0

INGREDIENTS

Carrot Cake

  • 2½ cups shredded carrots (about 3-4 large carrots)
  • 1 cup raw walnuts
  • 1 cup pitted dates
  • ½ cup unsweetened shredded coconut
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • pinch of himalaya salt

Cashew Cream Frosting

  • 1 cup raw cashews, soaked overnight
  • ¼ cup water
  • 3 Tbsp maple or agave syrup
  • 1 tsp vanilla
  • juice of ½ lemon
  • pinch of himalaya salt
  • 1/3 cup coconut oil, melted
  • walnut and extra cinnamon for decoration

INSTRUCTIONS

Carrot Cake

  1. Line a 8″ x 8″ (20cm x 20 cm) square pan or equivalent sized loaf pan with parchment paper so that the edges hang over the sides of the pan.
  2. By hand or in a food processor with the grating attachment, shred the carrots.
  3. Place them in a large bowl and set aside.
  4. With the blade attachment, blend together walnuts and dates until mostly smooth, with a few smaller chunks. Then add coconut, spices, and salt and blend together.
  5. Add carrots and blend until well combined, scraping down the sides often.
  6. Scoop the cake into the prepared pan, smooth the top, and chill in the fridge.

Cashew Cream Frosting

  1. To make cashew cream, drain and rinse soaked cashews in clean water.
  2. I use a nutribullet for this part, but you can also use a normal food processor or blender. Combine cashews, water, maple or agave syrup, vanilla, salt, and lemon juice. Blend VERY WELL, scraping down the sides often, until VERY SMOOTH. Depending on the strength of your blender this make take up to 10 minutes.
  3. Add melted coconut oil and blend to combine.
  4. Spoon onto chilled cake and smooth the top.
  5. Freeze for 2 hours.

Upon serving

  1. Pull the carrot cake from the freezer and remove cake from the pan by pulling up the sides of the parchment paper.
  2. Let thaw for 10 minutes.
  3. With a hot, sharp knife cut the cake into (approximately) 24 pieces.
  4. Decorate with walnuts and dust with cinnamon.
  5. Let thaw an additional 15 minutes before serving or you can return them to freezer, thawing 25 minutes before eating.

About The Author

Dagmar

Hi everyone, I'm Dagmar and I'm born in Belgium, at 27 I moved to the south coast of Spain, initially just for 6 months, however 22 years later, I'm still here. I have a big passion for animal welfare. I have 3 dogs and a cat, all rescues. In September 2015, I turned vegetarian and over the course of that year, I have leant more and more towards veganism. My aim is to eat as 'clean' as possible.

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