Raw Carrot Cake | Raw - Vegan - Dairy-free

This layered lemon cashew cream and spiced carrot cake is a winner.

Ingredients:

Lemon Cashew Frosting

• 2 cups cashews, soaked overnight 
• ½ cup fresh lemon juice
• 1/4 cup pure maple syrup 
• 1 tbsp vanilla 
• ½ cup - 1 cup coconut oil
  
  

Carrot Cake Layer

• 1 cup hemp seeds
  
• 1 cup cashews 
• 2 cups shredded coconut 
• 1 cup almond meal 
• 2 large carrots, peeled & grated 
• 1 cup currants 
• 2 tsp cinnamon 
• 2 tsp nutmeg 
• 1 tsp vanilla 
• 1 tbsp lemon zest 
• ½ cup Medjool dates 
• 1/4 cup maple syrup 
• ¼ cup coconut oil 
  

Instructions

1. Blend together cashews, lemon juice, maple syrup, vanilla, adding filtered water until nice and smooth. 
2. With blender running, slowing pour in coconut oil. 
   
3. Let set in fridge for 30 mins for easy spreading while you make the carrot cake layer. 
   
4. The food processor, pulse the almonds, cashews, and half the coconut to a crumble, transfer to a large mixing bowl. 
5. In the large bowl, add almond meal, remaining coconut, grated carrot, currants, cinnamon, nutmeg, vanilla, and lemon zest to the nut crumble. 
6. In the food processor, pulse dates, sweetener and coconut oil. 
7. Add wet mixture to the dry mixture in the large bowl and mix together. 
8. Line a 20cm springform cake tin with parchment paper.  
9. Remove the cashew cream from the fridge and begin to layer your cake, starting with the carrot cake mix. Smooth with the back of a spoon and add a layer of cashew cream. Smooth and place back in the freezer for 15 minutes. 
10. Remove from freezer and add another layer. Continue until you have used all of the carrot cake and cashew cream. 
11. Replace in the freezer to set. 

Raw - Vegan - Paleo - Dairy-free

The crust is a delicious combination of raw cashews, hemp hearts, coconut and dates. The filling combines the delicate and nearly floral flavor of meyer lemon with the more robust and acidic standard lemon for a nice balance of sweet and tart. Fresh banana makes the filling nice and creamy, while omega rich chia seeds are used to thicken things up.

Ingredients

• 1 pint ripe organic raspberries
• 10 sun dried organic Madjool dates
• 1 cup filtered water
• 1/2 cup filtered water
• 1/4 cup combination of 1/2 fresh organic Meyer Lemon Zest and 1/2 fresh organic standard lemon zest, mix well in a small bowl and reserve
• 1 cup sun dried organic un-sulphered/un-sweetened coconut flakes, pulse chop to a fine meal
• 3/4 cup raw organic hemp hearts
• 1 cup organic raw cashews, grind to a fine meal
• 1 TBSP whole chia seeds
• 3/4 cup fresh Meyer Lemon Juice
• 3/4 cup fresh standard lemon juice
• 2 small ripe bananas
• 1/3 cup raw local honey
• 1 tsp turmeric root
• 2 TBSP chia seed powder

Instructions

1. On a small baking sheet, place the raspberries on and place in the freezer for 3 hours.
   
2. Remove the raspberries from the freezer and place in a plastic bag.
3. Gently use the smooth side of a meat mallet or large spoon and lightly tap the frozen raspberries to break them apart into individual seeds. Spread out the seeds in a sealed container and place back in the freezer until you are ready to serve.
4. Halve and pit the dates, add them to a medium bowl and cover with the 1 cup water. Allow to soak at room temperature for 16 hours. After they are soaked drain and reserve the liquid and set the soaked date halves aside.
5. In a food processor, add 14 of the date halves and 1/2 cup of water and blend until smooth, set aside.
6. In a medium mixing bowl add the lemon zest, coconut, hemp hearts, cashews and whole chia seeds and mix until blended well.
7. Now add the blended dates and mix well, this is your crust mix.
8.  Line a 24 standard muffin tin with 16 paper liners. Evenly distribute the crust mix and gently press into the bottom of the cups level.
9. In a blender- add the two lemon juices, bananas, honey and the reserved date soaking liquid, blend on high until smooth and creamy.
10. Add the ground chia seeds and blend on high until smooth.
11. Evenly pour this mixture into the crust filled muffin cups. Set level in the refrigerator for 1 hour.
12. Now place in the freezer level and freeze for 3 hours until firmly set.
13. Gently remove from the muffin tin and place in a sealed container for up to 1 month. When you are ready to serve, remove the tarts from the freezer and allow to rest at room temperature for 10 minutes, garnish with 16th of the frozen raspberry seed like shown in the picture.

For this recipe you will need
24 standard muffin tin and 16 standard paper muffin liners

Toss it in your dehydrator or oven and enjoy huge crunchy clusters of chocolate granola.

Ingredients

• 1 ½ cup rolled oats
  
• ½ cup coconut flakes
• ½ cup pistachios (or any nut)
• ¼ cup hemp seeds
  
• ¼ cup cacao nibs
• 4-6 tablespoons maple syrup
• 2-3 tablespoons cacao powder
• ½ teaspoon vanilla extract
• pinch sea salt

Instructions

1. In a large bowl, stir together oats, coconut flakes, pistachios, cacao nibs, hemp seeds and salt.
   
2. In a medium bowl, whisk together the cacao powder, vanilla and maple syrup until smooth.
3. Pour cacao mixture over the oat mixture and stir until oats are coated. If you like your granola very clumpy, add more maple syrup.
4. Place granola mixture on a teflex tray and pat down.
5. Transfer tray to your Dehydrator and dehydrate at 45°C for 10 hours or overnight, until dry.
   
6. Break the dried granola into chunks and store in an airtight container.

Notes
If you don't own a dehydrator, bake in an oven at 140°C for 30 to 40 minutes, stirring occasionally in chunks, until dry.

Made only of wholesome, nutritious ingredients that will nourish your body and have your brain thriving with energy! 

Chocolate base and topping:

• 1 cup (125 ml) coconut butter, melted
• 1/2 cup (75 g) cacao powder
• 1/2 cup (50 ml) pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp Himalayan salt
  
  

Cookie (Biscuit):

• 1 cup (140 g) hazelnut meal
• 1/4 cup hulled hemp seeds (optional)
• 1 1/2 tbsp cacao powder
• 2 tbsp pure maple syrup
• dash of Himalayan salt
• 1 tsp vanilla extract
  
  

Gooey Center:

• 10 pitted dates, soaked for at least 30 minutes
• 2 tbsp almond butter
• 1/4 cup (30 ml) coconut oil
• 1 tsp Himalayan salt
  
  

Directions:

1. Add all chocolate base and topping ingredients into a large bowl and whisk together until smooth and an almost liquid-like consistency is formed (runny but not watery).
2. Line an 8’x8′ baking dish with saran wrap. Pour HALF of the chocolate mixture into the pan and set the other half aside.
3. Place baking pan in the freezer for 20 – 30 minutes until firm.
4. While first layer is in the freezer, make the cookie part by adding in all ingredients into a food processor or blender until a sticky dough forms.
5. Press the dough evenly onto the chocolate base. Place the pan back into the freezer for another 30 minutes.
6. For the gooey middle, all all ingredients into a food processor or blender (food processor is ideal) and blend for at least 3 – 5 minutes until creamy and caramel-like.
7. Spread the gooey caramel onto the cookie layer and place back in the freezer for 30 minutes.
8. When completely firm, add the remaining chocolate layer on top, sprinkle with Himalayan salt, then place back in the freezer for 20 minutes.
9. Cut into small squares and enjoy!

Keeps in the freezer or fridge for up to one week.

Packed with complete protein and omega fats from the raw hemp butter, and tastes delicious.

Ingredients

• 3/4 cup melted coconut butter (not oil)
• 1 cup raw hemp seed butter
• 1/4 cup filtered water
• 1 tsp pure vanilla extract
• 3 Tbsp raw coconut nectar
• a pinch sea salt
• 1/4 cup raw cacao powder

Instructions

1. In a food processor, combine the coconut butter, hemp seed butter, water, vanilla, coconut nectar, sea salt and cacao powder and process until smooth.
2. Spread out onto a pan lined with parchment in a 3/4 inch thick square. Sprinkle with hemp seeds.
3. Place in the freezer for about an hour or more until firm. Cut into 12 squares and enjoy! Store in the fridge.