Inspired by Easter around the corner I thought I would try my hand at an all time favorite recipe, carrot cake, but just the vegan/raw version. I was pretty impressed with the result. These guys are not as sweet as your regular slice of cake, so be aware before you expect a sugary bite (note** adding sweetened coconut will help increase the sweetness).
And they freeze great, so you can keep them in the freezer for a few weeks at least (if you are strong enough to have them last that long). Enjoy!
(Adapted from The Clean Easting Goddess)
• 2 cups of pitted medjool dates
• 1 tbsp almond butter
• 1 tbsp coconut oil
• 1 tbsp cinnamon
• pinch of pink Himalayan salt
• ½ cup sultana raisins
• ½ AND ¾ cup chopped walnuts
• juice of ½ meyer lemon
• 3 tbsp ground flax seed
• 1 tbsp maple syrup
• 2 large carrots, grated
• 1/4 cup unsweetened shredded coconut (you could use sweetened if you would rather)
• 1/2 cup coconut butter
In a food processor combine everything EXCEPT the carrot, raisins, coconut and 1/2 of walnuts. Blend until smooth. Mix in the carrots, raisins and 1/2 cup walnuts. Line a 9 by 9 baking dish with saran wrap, and press mixture into the pan. Top with the shredded coconut. Place in the freezer for 30 mins to firm up before removing from the pan and cutting into squares. Enjoy!
Store leftovers in the freezer for up to a few weeks for peak freshness