This week I thought that I would share one of the amazing sweet treat recipes from the Real Food Pledge Cookbook to celebrate nearly 1 year of the book being published.
This recipe is a dessert but it is so deliciously healthy that it is perfect for breakfast too. These cute little raw carrot cakes keep in the fridge really well for up to five days or so. All this recipe requires is a few lovely real ingredients be mixed together and then pressed into a muffin pan, it is so simple!
It has been an amazing year full of adventure. Some of the highlights have been that I have been home to New Zealand many times, attended all the Food Shows in NZ, did a Tedx talk (which was awesome!) that you can watch here and made lots of new friends because of the love of food!
This coming year is going to be even bigger with lots of ridiculously amazing plans ahead for Real Food Pledge!!
The Real Food Pledge Cookbook is stocked in all good book stores in NZ or you can purchase it online here as either a hard copy or e-book.
But this week only, if you want a major bargain there is a deal where you can purchase a bundle of 35 wellness and recipe e-books including my one for only $44.95! Thirty of us have come together to bring you this wellness bundle and it is fantastic! It is an amazing opportunity and one not to be missed. It is only available until midnight on 16 October 2015 so be quick. You can check this amazing deal out here.
- Carrot Cakes
- 3 cups of grated carrots
- 1 cup raw walnuts
- 1 cup dried dates
- 1⁄2 cup shredded coconut
- 1 tablespoon of honey
- 1 tablespoon coconut oil
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon of sea salt
- Cashew Cream Frosting
- 1 cup raw cashews, soaked overnight
- 1⁄4 cup water
- 3 tablespoons of honey
- ⅓ cup coconut oil, melted
- 1 teaspoon of vanilla
- 1⁄2 lemon (juiced)
- 1⁄4 teaspoon sea salt
- Walnuts and extra cinnamon to garnish
- Peel & grate the carrots & set aside.
- In a food processor place the dates & walnuts. Process until a finer mixture but keeping a few chunky bits in the mixture.
- Transfer to a large bowl, add coconut, spices, honey, coconut oil and salt and combine.
- Add carrots and mix until well combined. Press the cake mix into a prepared muffin pan & place in fridge for 3 hours.
- To make cashew cream, soak cashews for a minimum of 3 hours by covering them with water. Drain and rinse soaked cashews in clean water.
- In a food processor or blender combine cashews, water, honey, vanilla, salt, and lemon juice.
- Blend until very smooth, scraping down the sides as needed. Add melted coconut oil and blend to combine.
- After the cakes have set, flip the cakes out of their muffin trays & spoon the cashew frosting onto the top.
- Decorate with nuts & cinnamon. Place back in fridge & serve once chilled.