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Monday, 3 October 2016

RAW carrot cake

Vegan, Dairy-free, Wheat-free, Gluten-free


As its my sisters birthday tomorrow, i wanted to make one of her favourite desserts, carrot cake cheesecake! 
I opted for a raw cheesecake as they are simple, quick, easy to make & prepare, and contain healthy fats, natural sugars and are all round better for you then usual cheesecakes!
They taste amazing whilst being healthy, what's better?!!
This recipe uses dates for a sweet base along with walnuts for crunch & flavour. Paired with a cashew nut frosting flavoured with almond & nutmeg...delicious!

Preparation time- 5 minutes
Freezing time- 3-5 hours or overnight

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Ingredients for the Base-
-100g of Medjool Dates (de-seeded)
-100g of walnuts
-1/4 teaspoon of ground cinnamon
-1/4 teaspoon of ground nutmeg
-50g of grated carrot
-pinch of salt
-pinch of ground ginger
-1/4 cup of coconut oil

Ingredients for the Cheesecake layer-
-3 cups of Cashew Nuts
-1 Teaspoon of Almond
-1/3 cup of Coconut Oil (Melted)
-1/4 teaspoon of ground nutmeg
-1/3 cup of Maple Syrup
-Pinch of Salt

TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts!
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To make the base
Step 1- Line a muffin tin with muffin cases.

Step 2- De-seed and pit the dates and place them into a food processor/blender along with the walnuts, cinnamon, ginger, nutmeg, grated carrot, melted coconut oil and Salt.
Whizz up on high until a crumbly/moist texture forms.


Step 3- Firmly press around an inch of the mixture into each muffin case, top with grated carrot (optional) and pop it into the freezer whilst you make the yummy cheesecake layer!


To make the topping

Step 1- Drain the water from the Cashew nuts and place the nuts into a food processor along with the almond extract, ground nutmeg, melted coconut oil, maple syrup and pinch of salt on high for around 5-10 minutes, or until smooth.
There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.
Step 2- Cover the base with the cashew mixture and fill up each muffin case. Tap the tray on the worktop to release any air bubbles.
Pop the tray into the freezer to set.
This will take around 3-5 hours or leave overnight.
Step 4- Once the cheesecakes are fully frozen, carefully peel off each muffin case.

Carefully remove from the freezer and allow to defrost for 10-30 minutes before consuming!

I decorated my mini cheesecakes with grated carrot, crushed walnuts and a dash of ground nutmeg!

Keep the cheesecakes stored in a sealed container!
You can also freeze them for enjoying at a later date!


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I hope you enjoyed this recipe!

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Holly Jade
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4 comments

  1. Carrot cake is my FAVORITE dessert and this recipe looks delicious and sounds so easy! THANK YOU!

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    Replies
    1. Thankyou so much! This recipe is very easy and tastes insane! If you love carrotcake, its worth the bake (or raw bake) :p x

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  2. Carrot cake is one of my favourite cakes to eat anyway - and this looks delicious!
    Btw: What a great blog! And beautiful pictures! I'm not even sure what blogpost to look at first. :D I should be getting a few things done today - but all I wanna do now is to look through all of your blogposts! xx

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    Replies
    1. Hello, oh no! I am so sorry my blog has prevented you doing some work :P But i really appreciate your kind words, they mean a lot to me and i am so happy you like my photography too! xx

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