CARROT CAKE – RAW
INGREDIENTS
400g/2 cups grated carrots
200g/1 cup de-pited dates
75g/1/2 cup raw almonds or mixed with
walnuts
105g/1/2 cup coconut oil
coconut flakes and cinnamon, if desired
Instructions
De-pit the dates and blend into a dates
paste. Make flour from the almonds and
walnuts. Crush the pistachios into small and larger pieces. Grate the carrots and blend with the dates
paste and nut flour by hand. Liquify the
coconut oil, add to the mix and blend again. Additionally add coconut flakes
and cinnamon powder. Pour the mixture in
a cake pan and let it in the fridge to set.
You can eat it as it is, dehydrate for 6+ hours or bake it in the oven
for 20 minutes.
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