Dear joyous readers,
Life without dessert would be a life without sweetness! You deserve a sweet life. On that note I've created another joyous dessert that I hope becomes a fave in your home :)
Since my book came out in January I've been doing a ton of workshops and book events demo'ing my carrot cake balls. This is how this recipe came about -- I had some leftover carrot cake raw cookie goodness from a workshop, so I decided to put it into a square baking pan and then whip up icing for it. It turned out FOODGASMIC!
The carrot cake recipe came from my book -- page 258 and the icing was from the Lemon Poppyseed Loaf recipe on page 268.
This recipe requires no baking whatsoever (yay!), it's totally gluten-free and dairy-free and you will fool those naysayers that think healthy isn't tasty into thinking this is artery-clogging and muffin-top-promoting because it's sooooo good! Then of course you should tell them the truth at how joyously healthy this recipe truly is.
Here's the recipe.
Raw Carrot Cake Squares with Lemony Icing
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- Carrot Cake Squares*
- 1 cup unsweetened shredded coconut
- 12 medjool date, pitted
- 1.5 cups walnuts
- 3 medium carrots, cut into chunks
- 1/2 cup hemp seeds or 2 scoops vanilla vegan protein powder
- 1/2 cup honey
- 2 tsp pure vanilla extract (if not using vanilla protein powder)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- Lemony Icing
- 1/2 cup coconut butter at room temp (this is not the same thing as coconut oil -- see note below)
- 1/4 cup honey
- 1 tsp pure vanilla extract
- 1/2 tsp grated lemon zest
- Optional: 2 tbsp almond milk
- Carrot Cake Squares
- Place all the ingredients in a large food processor and blend until almost smooth. You may need to do this in two batches. Press mixture into a square 8x8 inch baking pan. Place in fridge.
- *You will notice I doubled the ingredients from the original recipe to fill out a square pan nicely. You don't have to do this if you want a thinner square.
- Lemony Icing
- Place icing ingredients into a mini food processor and blend until creamy. Add almond milk if you want a thinner consistency. Smooth over top of carrot cake mixture. Refrigerate or freeze until ready to enjoy! It will be easier to cut if you freeze it. Just let it sit for a few minutes once you remove it from the freezer otherwise the icing will be crumbly when you cut it.