These were a huge hit at my last workshop!
I have seen a few versions of this delectable dessert through out the world wide web...
I found that a chai tea bag wouldn't give enough flavour to the cream... So I would add some spice powders to give it some punch! (Cinnamon, Ginger, Clove, Cardamon and Vanilla)
Raw Vegan!
I love this cake!
Raw carrot cake has had a permanent spot on my food stand since the very first market in Kallista nearly a year ago now...
The recipe has been tweaked along the way and I think it tastes better than ever!
The awesomeness of this raw vegan delight... Is surpassed only by its simplicity!
Enjoy xx
Raw Carrot Cake
Crust:
1 1/2 cups cashews
1/2 cup raisins
Filling:
10 carrots
1 cup raisins
15 medjool dates
1/4 cup coconut oil
1 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
1/8 teaspoon cloves powder
Icing:
2 cups cashews
2 tablespoons lemon juice
2 tablespoons coconut oil
1/4 cup agave nectar
Method:
Soak your raisins for a couple of hours to get them plump and juicy!
In a food processor with the S blade process 1/2 cup raisins until they splatter to the edge of the bowl.
Add cashews and process until broken down and sticky... (not to fine though... Its nice to have texture)
Press into the bottom of a 25cm spring form pan and chill in the fridge (freezer works even faster)
Grate carrots into a large bowl, add 1 cup soaked raisins and set aside...
In a food processor with the S blade process medjool dates (minus pips) and coconut oil until you reach a toffee like consistency...
Add spices and give it another mix!
Add spiced dates to the grated carrots and mix well with your hands, squishing it all through your fingers... This will start to look and smell amazing!
When satisfied... Pull your base out of the fridge and add the carrots and smooth out to make a nice flat top... Pop this back in the fridge to firm up a bit while you make the icing!
In a blender add all the icing ingredients and blend till smooth (If you melt the coconut oil first it can make blending easier)
Don't be afraid to add a little warm water or more lemon juice if it seems to thick...
When your ready... spread the icing evenly across the top and decorate with crushed walnuts.
These nori rolls are super quick and easy to make!
I added activated almonds, coriander and rice vinegar to the cauliflower to help it bind together.
I think its good to have a mix of softer fillings like avocado and firmer ones like carrots... For a bit of crunch!
I used avocado, beetroot, apple and sprouted green lentils!
Gluten Free, Raw, Vegan!
Chocolate fudge brownie with crunchy coconut pieces and goji berry surprises for the taste buds.
Gluten free, Raw, Vegan!
I love pumpkin... So it just makes sense to make it into a pie!
Those sweet little dessert pumpkins are of course ideal for this recipe, but any pumpkin will yield a great result!
The Crust
1/2 cup brazil nuts
1/2 cup pecans
2 cups coconut flakes
8 Medjool Dates
1 Tbsp coconut oil
In your food processor with the S blade process all ingredients until it starts to stick together.
Press into a 25cm spring form pan and refrigerate.
The Filling
8 cups of diced pumpkin
8 medjool dates
4 tablespoons coconut oil
1/3 cup Maple syrup
2 tsp Cinnamon
1tsp Nutmeg, ginger and clove
In your food processor process pumpkin then add other ingredients and process more...
You could add this to the crust now for a textured filling or for a super smooth finish, transfer the mixture to your most powerful blender then set in the fridge for at least 3 hours...
I highly recommend using a quality Canadian maple syrup for that authentic sweetness...
Alternatively you could use agave nectar or even raw honey if you prefer.
A few years back I had my first raw pizza experience in downtown Vancouver BC...
I was really not sure what to expect when I ordered it... What came was a surprisingly tasty crust made with carrots, flaxseeds, sunflower seeds and buckwheat! (dehydrated)
Topped with an array of organic veggies and a nut 'cheez', I was amazed at how well the flavours and textures just worked. (and how awesome and energised I felt after eating it!)
Raw pizza is now a staple on my stall and is still one of my favourite ways to get my greens!
Play around with this basic recipe to make your own raw pizza crust at home...
Then the addition of fresh organic toppings is the key to an amazing raw vegan pizza!
Raw Pizza Crust
1 cup Buckwheat
1 cup Sunflower seeds
1/2 cup Linseeds
1 Carrot
1 Tbsp Italian herbs
1 tsp Himalayan salt
Soak the buckwheat and sunflower seeds for 4 - 6 hours, drain and rinse well.
Process until sticky with italian herbs and salt. (food processor + S blade)
Grate carrot and grind linseeds (coffee grinder) to a fine powder, then add to mix.
Using your hands mix combine all ingredients and shape your base on a solid dehydrator sheet.
dehydrate at 42c for about 8 hours then flip onto a mesh dehydrator sheet.
Continue to dehydrate until completely dry.
You could add any flavours to the crust... like olives... or fresh herbs!
If it seems to wet just add more ground linseeds to bind the mix together.
Yesterday I made this raw blueberry and cream layer cake for someones special day!
I had little experience with layers, and trying something completely new on the day of the party left me slightly anxious but totally excited at the possibility of it actually working!
The Crust is made of brazil nuts and medjool dates...
The cream layer is activated cashews, lemon juice, vanilla bean, banana, cacao butter and agave...
The blueberry layer is just that... With some orange zest, chia seeds and coconut oil...
Using the freezer I was able to rather quickly set each layer before adding the next one.
It was also handy to keep the remaining mixtures in a warm spot so they did not set on the bench and could then be more easily spread on top of the delicate layer below.
