Raw Mini Carrot Cakes
Inspired by a recipe from www.rawfoodbali.com, I find this the perfect sweet note to end a meal in spring and summer when carrots are at their peak. Use store bought almond meal or use your own almond meal leftover from making homemade almond milk (I recommend you dehydrate and grind to a fine powder first).
Carrots are an excellent source of healthy carbs which make them a great food, especially for active folks. They are well appreciated for their Beta carotene, which helps the body make vitamin A and also helps to slow down aging. Carrots also offer B-vitamins (good for fat and protein metabolism), Vitamin K1 (helps blood coagulation and bone health), Potassium (important for blood pressure regulation) and B6 (helps boost the immune system). With 88% water content, carrots are also considered a hydrating food.
Equipment needed: Cuisinart, 12- cup Silicon Mold
¼ cup almond meal (can use finely ground raw almonds)
1 ½ cups grated carrots
¼ cup shredded coconut (can use flaked coconut, just add to processor first)
½ cup Medjool dates, pitted and soaked and drained (if dry and hard)
¼ cup raw walnuts, soaked and dehydrated if possible
1 vanilla bean, split and insides scraped
1 tsp Ceylon cinnamon
½ tsp ground coriander
½ tsp ground ginger
½ tsp Himalayan pink (or sea) salt
Date syrup for topping (I use Just Date brand)
Chopped walnuts, shredded coconut, and edible flowers for serving
1) Add all ingredients to a food processor and combine until you reach a desired consistency. (I like it pretty smooth).
2) Scoop carrot mixture into individual silicon molds and gently press down with clean fingers. Smooth tops with the back of a spoon.
3) Refrigerate for at least one hour or overnight if you’re making this ahead.
4) When ready to serve, carefully turn molds upside down and remove each cake onto a platter. Drizzle with date syrup and garnish with coconut, flowers and walnuts (if desired). Leftovers will keep for up to 3 days in fridge…or try one for next morning’s breakfast! Yazzzz...!