Recipe 65: Raw Carrot Cake Bites

I was looking for an energy-packed treat to just quickly make, pop into the fridge, and grab on the go whenever I needed it. I just threw some stuff into the food processor, spread it out, popped into the fridge, and it turned out quite well! I did not like the texture of it too much, but I adjusted the recipe a bit so it would be less soggy.
 These raw bites have the flavors of coconut carrot cake, but they are not packed with refined sugars, trans fats, and simple carbs and gluten, like the regular kind is. What these little cubes of goodness do contain, is tons of vitamins, fibers, healthy fats, and much more. On top of that, one of these will definitely keep you full for a while and give you tons of energy.
For the cake:
  • Flax seeds - 2 tbsp
  • Water - 1 tbsp
  • Dates, medjool - 5 pieces
  • Coconut oil - 1 tbsp
  • Walnuts - 4 pieces
  • Carrot, grated - 1 cup
  • Almond meal/flour - 2/3 cup
  • Coconut, dried, unsweetened, shredded - 1/3 cup
  • Vanilla bean seed - 1/2 piece
  • Cinnamon - 1 tsp
For the frosting (optional):
  • Coconut creme - 1/4 cup
  • Coconut, dried, shredded - 1/4 cup
  • Walnuts - 6 pieces
If you want this dish to be completely raw, leave out the shredded coconut and replace with more almond meal. You could make it without the topping as well, as I am not sure there is a raw replacement for coconut creme.
  1. Add 1 tbsp of water to the flax seed, and set aside.
  2. In case you do not have your carrots pre-grated, simply throw some rougly chopped pieces of carrot into the food processor first, and pulse untill it resembles grated carrots at least somewhat. What you want is to have fine pieces of carrot. Put into a separate bowl on the side.
  3. In the food processor, mix together the flax seed and water mixture, the dates, and the coconut oil. Pulse until the dates are broken up very well.
  4. Now add everything else: the walnuts, the carrot, the almond meal or flour, the coconut, the vanilla, and the cinnamon. Pulse until it is very well combined and creamy.
  5. Spoon the mixture into a flat dish, and even it out well. Put into the fridge for at least 1 hour so it can set.
  6. For the frosting, top the refridgerated carrot cake bites off with some coconut creme, and sprinkle some extra shredded coconut on top. Cut into 9 cubes, and top (some of) them with a walnut half.
That's it! They keep for a couple of days in the fridge, just top your dish with tome cling film, or put it in a dish with a lid.




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