Raw Carrot & Orange Cake

Raw Carrot & Orange Cake
Photo and recipe is courtesy of The Raw Chef.
TheRawChef.com

The following recipe, along with the photo above, was provided by The Raw Chef. Thank you Russell James.

3 cups carrots, finely grated
2 cups pecans, ground in a food processor
1/4 cup raisins, roughly chopped
1 teaspoon nutmeg
1 1/2 teaspoon mixed spice (pumpkin pie spice)
Date paste*
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 cup desiccated coconut

* Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.

- Thoroughly mix all ingredients together in a large bowl.

- Shape into individual cakes or press into one large cake, ready to be cut at the end.

- Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.

For the frosting

1 1/2 cup cashews
1/2 cup water
2 tablespoons coconut nectar or honey
3 tablespoons coconut oil
1 teaspoon vanilla extract
1/4 teaspoon salt

- Blend all ingredients in a high speed blender until smooth.

- Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.

- Garnish cake with nutmeg.

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Chocolate Coconut Chia Pudding

Do you ever crave dessert after dinner, but it would take way too long to prepare something, especially something healthy? I believe you'll find this pudding so tasty, that you'll make it a regular addition to your dessert dishes. My son loves anything chocolaty, but the last time he had regular chocolate was on Halloween. This dessert satisfies him perfectly, and mama's and papa's cravings as well.

Chia seeds and Maca powder are considered superfooods. Chia seeds are a rich source of plant based Omega-3 fatty acids, along with antioxidant and minerals. The longer the seeds soak, the more enzymes are released. Maca root powder is known to enhance the endocrine system, and protect the body from both physical and mental weakening. It is rich in amino acids, minerals and vitamins. 

Chocolate Coconut Chia Pudding

1 3/4 cup Coconut Milk

3/4 cup Filtered Water

2/3 cup Chia Seeds

4 Tbsp Agave

3 Tbsp Carob Powder (either raw or toasted)

2 Tbsp Maca Root Powder

2 Tbsp Shredded Coconut for garnish

Raspberries for garnish

Mix together coconut milk, water, agave, carob powder and maca powder until smooth. Use your blender to  achieve an even consistency. Pour over chia seeds and let it soak for ten minutes, then gently stir. After another 10 minutes stir again. Add more filtered water if it's too thick. Let it stand for about an hour or as long as it takes to reach Tapioca pudding consistency. Scoop pudding into serving bowls, sprinkle top with shredded coconut and garnish with Raspberries.

Note: This is not 100% raw dessert. The coconut milk is not raw. It makes this pudding very rich and calorie dense, but the chia seeds, carob and maca make it very nutritious.
1/4 cup Coconut Milk has 100 calories and 10 grams of fat, so keep this in mind when dividing it up into servings. You may substitute coconut milk with unsweetened natural almond milk.
If you use raw carob powder, the color of the pudding may be lighter.

Walnut Coconut "Truffles"

Don't you wish sometimes that all desserts would be quick to prepare and great for our health? Other than eating fruits, I think these "truffles" are it. My family loves desserts, so in order to keep them from sneaking in store bought cookies or cakes, which they have done on some occasions, I needed to come up with some ideas that will satisfy their sweet tooth and mine too, of course.

Raw food desserts are usually made with nuts, oils, honey or dates. They are very decadent and delicious; this makes me wonder why even eat any standard desserts at all. My son didn't eat anything with refined sugar for two years (except his birthday cake), but last October he tried fudge, he liked it, so I'm willing to find any solution from keeping him from asking for it. We all love these and they will save you a trip to the fudge shop.

The nama shoyu adds a salty, earthy taste that makes these little truffles so addictive. It only takes about 15 minutes to prepare and your little ones can help you shape the "truffles". Try this recipe this weekend and let us all know what you think.

2 cups raw walnuts

1 cup raw cashews

1/2 cup agave or raw honey

1/4 cup raw carob powder

1/4 cup shredded coconut + 1 cup for covering "truffles"

1/4 cup raw coconut oil

2 Tbs nama shoyu

In food processor, process nuts until finely chopped. Add coconut oil, honey, carob powder, shredded coconut, nama shoyu and process until smooth. Shape "truffles" with your hands to desired size, then roll them in remaining shredded coconuts until well covered. It makes 14-16 pieces. 

Place "truffles" in refrigerator for about an hour until coconut oil hardens.