Raw vegan carrot cake!!

Carrot cake is one of my favourite desserts - being a ranga and a lover of sultanas and pineapple and lemony icings, this only makes sense :D 

So vegan and healthy substitutes are a must and I just found this awesome recipe that I just HAVE to try!! 

RAW CARROT CAKE WITH CASHEW CREAM CHEESE FROSTING

THIS RECIPE IS :Dairy FreeKid-FriendlyRaw Vegan

INGREDIENTS

Cashew frosting

• 2 cups cashews, preferably soaked for a couple hours
• 1-2 tablespoon lemon juice
• 2 tablespoons liquid coconut oil
• 1/3 cup maple syrup
• Water, as needed

Cake

• 2 large carrots, peeled
• 1 1/2 cups oat flour or buckwheat flour
• 1 cup dates
• 1 cup dried pineapple (or more dates)
• 1/2 cup dried coconut
• 1/2 teaspoon cinnamon

PREPARATION

To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.

To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.

Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!

Source: http://www.onegreenplanet.org/vegan-food/recipe-raw-carrot-cake-with-cashew-cream-cheese-frosting-2/

Raw Vegan Chocolate Brownie

INGREDIENTS

Base

• 1 C raw almonds(or sub walnuts)
• 1/2 C unsweetened shredded coconut
• 2 C packed dates
• 1/2 C unsweetened cacao powder
• 2 TBS water
• dash vanilla

Icing

• 3/4 C raw cashews (soaked for 2 hours and drained)
• 2 TBS raw cacao powder
• 2 TBS maple syrup
• dash vanilla
• water to add for consistency

METHOD

Base
Line a loaf pan with baking paper for easy removal and set aside.  Add the almonds and coconut to the food processor and process until no large pieces of almond remain.  Pour the almonds into a bowl and set aside.

Place the dates and water into the food processor and process until the dates are broken up and come together in a “dough” that looks almost like a paste.  Add the almonds and coconut and the cocoa powder, salt and vanilla and pulse until combined.  Don’t over mix, but be sure that everything is completely combined.

Place the mixture into the prepared loaf pan and press down firmly.

Icing
Food process cashews until fine. Add other ingredients and continue process until smooth adding a little water if needed to achieve the right consistency. Spread over base.

Pull the brownies out of pan and place on a cutting board and slice into 60 bite sized brownies. Store in an airtight container on the counter or in the fridge for up to a couple weeks.

References
http://fooddoodles.com/2012/05/16/raw-vegan-coconut-brownies/

Raw Vegan Beetroot Dip

INGREDIENTS

• 1 cup cashews or almonds
• 1 large beetroot
• Juice of 1 small lemon
• 1 small clove garlic
• 0.5tsp ground corriander
• 0.5tsp ground cumin
• freshly ground Salt to taste

METHOD

Soak nuts in water for 30-60mins.
Grate beetroot and garlic.
Drain water off nuts and food process them until fine (or not, if you want it chunkier).
Add beetroot, garlic, lemon juice and seasonings and food process until desired consistency.
Serve with fresh vegetables or crackers.

Queery your food's benefits - is it worth the  foodventure?

Beetroot is a powerful healer. It is packed with beta cyanin which is a blood purifier and overall promoter of detoxification in the body, aiding the liver to do its job and helping prevent the build of fatty deposits.
This little purple superfood can also reduce high blood pressure, boost your happiness (as it contains betaine which stimulates seratonin production), and build or keep your immune system strong with a nutrient powerhouse boasting high levels of vitamin C, iron, folic acid, phosphorous, magnesium, vitamin B6 and more.

References
http://peaceloveandgreens.com/2012/05/02/raw-beetroot-dip-two-ways/
http://rawgastronomy.blogspot.com.au/2009/06/beetroot-dip.html
http://www.yummly.com/recipe/Beetroot-And-Cumin-Dip-Recipezaar