Healthy Desserts: Raw Carrot Cake Bites

If you’re a big fan of carrot cake and you want to try something a little different (and a lot healthier), these raw carrot cake bites will serve you well. They’re fun to make, they look absolutely amazing and the taste will blow you away. Best of all, they’re made with fresh, unprocessed ingredients that are actually good for you.

Eating raw means no cooking or baking, no flour, refined sugars or processed ingredients of any kind; just a handful of healthy foods combined to make one heck of a tasty treat. In this case, we’ll be working with little other than walnuts and cashews, fresh organic carrots, shredded coconut and sweet Medjool dates. Sounds too simple to be delicious, but you’ll be amazed with the finished result and you're sure to impress your family and friends.

So without further ado, here’s the simple recipe for one of the best healthy desserts out there. Now grab your apron, break out the food processor, and don’t bother preheating your oven because these babies are going straight to the freezer when they’re done.

Ingredients:

• 2.5 cups shredded organic carrot
• 1 cup walnuts
• 1 cup Medjool dates, pitted
• 1/2 cup shredded coconut
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup raw cashews, soaked 4 hrs
• 1/4 cup water
• 3 Tbs raw agave nectar
• 1 tsp vanilla extract
• 1 Tbs lemon juice
• 1/3 cup coconut oil, melted
• 1/8 tsp sea salt

Method:

1. First line an 8 x 8 inch baking dish with parchment paper so the edges of the paper are hanging over the sides of the dish.

2. Now place the walnuts and dates in a food processor and blend (using the pulse setting) until the mixture becomes smooth and creamy, with some small chunks remaining.

3. Add the shredded coconut, spices, and a pinch of salt and continue to blend. Then add the shredded carrot and blend once more.

4. Scoop the mixture into your baking dish and smooth out the top with a spatula or the back of a large spoon. Place the carrot cake into the freezer to chill while you prepare the cashew cream topping.

5. Combine the cashews, water, agave nectar, vanilla, lemon juice and another pinch of salt in the food processor. Blend the ingredients until they’re smooth and creamy. Then add the melted coconut oil and blend.

6. Spoon the frosting evenly over your chilled carrot cake and smooth the top with the back of your spoon. Place the cake back into the freezer and chill for about 2 hours.

7. Gently remove your carrot cake from the baking dish and cut it into even, bite-size squares, approximately 1-2" in size. Let it thaw for another 15 minutes and sprinkle with cinnamon and chopped walnuts before serving.

You’re going to love this delicious and healthy dessert. It tastes just like traditional carrot cake, but it’s fresh and cool, extra flavorful and has a unique twist that even die-hard bakers would have to admire. Best of all, it’s gluten free, vegan friendly and extremely low in fat and calories. 

To try some other healthy desserts and delicious vegan recipes—from no-bake cheesecake to dairy-free cinnamon rolls—visit IncredibleVeganChef.com.