One week till Easter guys! And as the food lover I am, I cannot miss that occasion to share some delicious and healthy inspiration with you! I mean … in fact, I have missed the occasion too much time before not to force myself to be on time this year! Each year, I am so exciting before Easter with tons of ideas in mind, but systematically turn very busy just before and finally find myself empty-handed, with nothing to feast on but some boring chocolate eggs. So this time, I have planed my Easter recipes long time ago to be sure to be able to share them with you, prior Easter!
For a long time I have loved Easter because it was the occasion to binge on chocolate without having to feel guilty, cause everybody do that, right? But overtime I have changed and so my food habits. I still do love some chocolate, actually I am a big chocolate lover, but I prefer some lighter, healthier and more elaborate treats. Not to mention that there is nothing worse for me than forming chocolate eggs: how the hell do you do for the chocolate to firm, unstick your first price mold and result in a perfectly smooth and shiny surface?! This is still a mystery for me that I have to work on … Anyway, to bypass this issue, I have created a delicious and seasonal recipe that is faaaar from your regular Easter eggs.
I have made some raw carrot cake slices, because for me carrot cake is the second treat that is very emblematic of Easter, and I love them! I love their moist texture, their slightly spicy taste with cinnamon, ginger, and so on. For this version of carrot cake, I wanted to make raw slices because I generally love raw treats. They are easy to prepare, does not need sophisticated equipments and often healthier and easier to digest as you do not need baking powder and sometimes flour. To make these one totally healthy so that you can continue to feast on, even after you have eaten all your chocolate, I ensure to make them gluten free and refined sugar free!
I am so happy of the result, you definitely should try them! The recipe is very easy, you only need a food processor or blender, 20 minutes of preparation and you are sure to oblige all your loved ones – and you. I am particularly happy of the frosting: I always struggle to make a frosting that is thick enough to firm but not too heavy, tasty but not too sweet. This one is pretty rich with the cashews and coconut cream, but the result stay light in mouth and add the sweet touch to the slices. Perfect harmony between these two!
I hope you will give this delicious recipe a try, do not hesitate to comment or tag me on social media if you make it. And I wish you a very good pre-Easter week!
RAW CARROT CAKE SLICES
Prep time: 20 minutes
Freezing time: 2 hours
Serves: 9 slices
For the Carrot Cake Base:
– 1 cup grated carrot
– 1/2 cup Medjool dates
– 1/2 cup shredded coconut
– 1/4 cup almond flour
– 2 tbsp coconut oil
– 1 tsp vanilla extract
– 1/4 tsp cinnamon
– 1/6 tsp ginger
– 1/6 tsp nutmeg
For the Frosting:
– 1/4 cup soaked cashew
– 1/4 cup coconut cream (from can refrigerated overnight)
– 1 tbsp coconut oil
– 1/4 cup agave syrup
1. Prepare the carrot cake base. Mix all the ingredients in a food processor (or a high speed blender) until a dough forms. The dough should be a little sticky but smooth enough to be shaped in a form. If too sticky and wet, add more almond flour.
2. Put the Carrot Cake mixture in a square or rectangular form and press well using a spatula or your fingers to pack. Place the form in freezer to allow to Harden while you prepare the frosting.
3. Prepare the frosting: Open a coconut milk can refrigerated overnight and scoop the thick coconut cream that has formed on top. Mix all the frosting ingredients in a high speed blender until completely smooth.
4. Remove the Carrot Cake base from freezer and pour the frosting mixture on top. Firmly tap the form on a flat surface to spread evenly the frosting and remove any air bubbles.
5. Place back in freezer for at least 2 hours. Allow to warm up at room temperature 5 minutes prior to serve.