No-Bake Carrot Cake
2 cups dates, pitted and soaked
2 cups carrot pulp (from juicing about 2 pounds carrots—about 6 to 8 carrots)
2 cups oat flour (grind it to a pulp in a heavy duty blender, by itself, dry
¼ cup ginger
¾ cups raisins, soaked a few minutes and drained
2 cups raw walnuts, coarsely chopped
1 cup or so of raw shredded coconut
1 ½ teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla (optional)
Water, as needed, to soften mixture (or you can use the carrot juice).
Blend everything except for raisins and coconut in a food processor using the “S” blade. Stir in raisins and coconut into the mixture.
Mold into a pan or Tupperware container.
2 cups raw cashews, soaked overnight, rinsed and drained
4 T raw agave
2 tsp. vanilla extract
1/2 cup raw coconut butter
1 tsp. Himalayan or Celtic Sea salt
Juice from 1 lemon
Water, as needed, to make it thinner
Blend in food processor using the “S” blade. If you want a more “cheesy” flavor, add a tablespoon or so of nutritional yeast.
*Recipe and image courtesy of Susan Schenck, author of The Live Food Factor, The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit.*