Please see the recipes below for Carrot Cake and Bliss Balls 🙂 🙂
Raw Carrot Cake
What’s good about it:
Red and yellow vegetables such as carrots contain vitamin A precursors called carotenoids (Beta carotene) that help promote vision and support a healthy immune system.Walnuts are a delicious source of omega 3 EFA’s (essential fatty acids) which are essential for good health. Health benefits of omega 3 are helping to lower cholesterol levels, reduce high blood pressure, improves symptoms of arthritis, improves mental health as the brain is 60% fat and needs omega 3 to function properly. They are also high in the amino acid tryptophan which helps to make serotonin – the FEEL GOOD hormone responsible for feelings of well being and feeling great ! Dates give a lovely natural sweetness and are high in the minerals, potassium, chromium, magnesium and iron.
2 1/2 cups (280 g/9 1/2 oz) walnuts
1 tablespoon ground flax seed or whole chia seeds
1/2 cup (60 g/2 oz) organic rolled oats (see notes)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 cup / 185 g / 6 1/2 oz) ( 12 large) fresh dates – pitted
1/2 cup( 85 g / 3 oz) dried chopped apricots or pineapple (sulphur free)
2 large raw carrots, grated
2 teaspoon vanilla bean paste
Combine walnuts, flax seed, cinnamon, ginger, nutmeg, orange zest and sea salt into a good food processor and process until mixed and finely chopped.
Add dates and apricots then process again until mixed through.
Add grated raw carrot and vanilla then process again until combined. The mix should now form a lovely dough.
Spoon into a bowl.
Add oats and kneed through the raw carrot cake mixture.
Press cake firmly into a 15 cm – 20 cm baking tin that is lined with baking paper.
Store in the fridge until ready to serve. Leave at least 2 hours to allow the carrot cake to rest.
Enjoy as is or garnish with your choice of creamy frosting.
Use almond meal or coconut in place of rolled oats if gluten free.
Garnish with sun dried pineapple or walnuts
This delicious raw carrot cake will keep in the fridge for about 1 week if it lasts that long.
Other raw nuts can also be used in place of the walnuts – try pecans, almonds, macadamia nuts.
Yummy Simple Frosting ideas:
1 Thick Greek Style yoghurt or coconut yoghurt.
2 For a yummy raw cashew or macadamia nut cream combine 1 cup of raw cashew nuts or macadamia nuts with 1/2 cup of orange juice or coconut water and a little vanilla. Blend in a good high speed blender like a Vitamix until smooth and creamy.
3 For a creamy cheesecake style frosting, combine 250 g (9oz) soft cream cheese such as quark or Neutachafel with a little lemon zest, juice, vanilla and a little maple syrup or honey to taste. Beat well until combined and creamy.
Nutritional info per serve:
Protein: 4 g
Total fat: 12 g
Saturated: 0.8 g
Carbs: 9 g
Fibre: 3 g
These bliss balls are a great source of complete protein that contain all the essential amino acids needed for repair and for a healthy immune system, also a good source of vitamin E and minerals from the almonds and fresh dates. The cinnamon adds a lovely flavour and also helps stabilize blood sugar levels. If you can’t have nuts, I would grind up some lovely sunflower, pumpkin and linseeds then throw them in the mix in place of the almonds. I hope you enjoy these as much as I do.
330 g raw whole almonds or walnuts
16 fresh dates, pitted
2 tablespoons cocoa powder
1 tablespoon natural vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon of coconut water to help bind together. Use coconut, goji berry, cacao, and nuts for rolling.
Optional: 1 tablespoon of protein powder
Throw almonds into the food processor with cinnamon, protein powder and cocoa then process until the mix looks crumbly.
Add dates, vanilla extract then process again until the mix starts to come together.
Add a splash of coconut water if you need to so that mixture is soft and forms a soft ball.
Form into 14 decent sized balls.
Roll in coconut or any other of my suggested coatings and store in the fridge until you feel like a snack or quick meal on the run.
Store in the fridge for upto 4 weeks if they last that long.
Nutrition per cookie: makes 14 total
Protein: 8.2 g protein
Carbs: 7.6 g
Total Fat: 12 g
Saturated: 0.9 g
Fibre: 2.8 g