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Recipe: Raw Carob Carrot Cake
Feb 15th, 2010 by Kendra

Raw Carrot Pulp Carrot Cake

Summary: This is a great use for the pulp left over from juicing carrots. The original recipe can be found in Jeremy Safron’s book ‘The Raw Truth’; I’ve adapted it here. Makes a large cake – pictured is an individual portion, not the whole thing! Really tasty and filling, and not excessively sweet.

Ingredients

  • 1 cup soaked almonds
  • 2 cups soaked dates
  • 3 cups carrot pulp
  • 2 cups dry walnuts
  • 2 cups dry sunflower seeds
  • 1 cup dessicated coconut
  • 1 cup raw carob powder
  • 6 dates, soaked
  • 1 cup water
  • 1 cup soaked cashews

Instructions

  1. Process the walnuts and sunflower seeds in a food processor. Put in a large mixing bowl and add the carob and coconut.
  2. Process the almonds to a powder, then add the dates and continue processing. Put in a second mixing bowl, and mix in the carrot pulp.
  3. Gradually add the dry mixture to the wet, mixing well with your hands or a spoon.
  4. Press the resulting cake base into a cake tin or large bowl.
  5. Process the cashews, then add the 6 dates and water to make the cake topping. Pour over the base.
  6. Refrigerate what you don’t eat straightaway.

Preparation time: 20 mins

Number of servings: 12 (makes  a big cake!)

Meal type: dessert

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Recipe: Carob Coconut Balls
Nov 6th, 2009 by Kendra

Carob Coconut Balls

Carob Coconut Balls

Summary: A yummy, sweet and salty dessert. This recipe makes 4 balls, which is enough for 2 people at one sitting, but you’ll probably want to make at least double as it won’t be long before you’ll be wanting more!

Ingredients

  • 1/2 cup dates
  • 1/4 cup coconut butter
  • 1/2 cup shredded, dried coconut
  • Pinch salt
  • 2 heaped tablespoons carob powder

Instructions

  1. Set the coconut butter to melt in a small container balanced over a mug of boiled water (I use the largest of my measuring cups to melt small quantities of coconut butter in).
  2. Put the dates into your food processor and process until they’re as broken down as you think they’re going to get. If you use juicy dried dates, such as Medjool, you’ll end up with something approaching a paste; if using drier dates you might just get lots of broken pieces.
  3. When the coconut butter’s melted pour it in with the dates, preferably while your food processor’s running.
  4. Add the shredded coconut and carob. Process for a few more seconds until it’s well mixed.
  5. Scoop out chunks with your fingers and mould into balls. If you want to make them look extra pretty you could roll them in more shredded coconut or even chopped hazelnuts.

Preparation time: 15 minutes

Number of servings: 2

Meal type: dessert

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Recipe: Raw ‘Hot’ Chocolate
Nov 2nd, 2009 by Kendra

Hot choccie

Hot choccie

Summary: A really creamy, milky tasting dairy-free hot chocolate! Believe me, the sunflower seeds do work – they add thickness to the drink without adding sunflower taste.

Ingredients

  • 2 tbsp sunflower seeds, soaked in water for 2 hours or more
  • 1 1/2 cups water
  • 1 tsp carob
  • 1 tsp mesquite
  • 1 tbsp cacao powder
  • 1 tbsp yacon syrup or agave nectar
  • Pinch cinnamon
  • Pinch of salt (optional)
  • Sprinkle cayenne chili (optional)

Instructions

  1. Put everything in a blender and run for long enough that the sunflower seeds are fully broken down.
  2. Pour the mixture from your blender into a saucepan, running it through a sieve as you do so to ensure any chunks of sunflower seeds are taken out.
  3. Heat the hot chocolate to the required temperature, stirring all the while. If you want to keep it raw, stick a finger in as you stir and turn off the heat just before the liquid becomes too hot to be comfortable.
  4. Find a tall mug, pour and enjoy!

Preparation time: 10 minutes

Number of servings: 1

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