Raw Carrot Cupcakes.

Vibrant orange carrots are a healthy addition to your daily diet. They are low in calories, contain no fat and supply significant doses of certain vitamins and minerals.

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My other experiment with raw carrots worked great. This time I decided to make carrot cupcakes, and used nuts for the dough. It gave the cupcakes more nutty flavor and made them more moist and juicy.

Raw Carrot Cupcakes With Cashew Buttercream.

Ingredients:
1 cup raw almonds, soaked overnight and drained
20 pitted dates, soaked overnight and drained
2 cups shredded carrot
1/4 cup raisins
1/2 teaspoon ground cinnamon
1 vanilla bean, scraped (or 1 tsp. extract)
tiny pinch of sea salt
1/4 cup coconut flour

Cashew buttercream:
8 oz. raw cashews, soaked overnight and drained
raw honey or agave (for vegan option)
juice of 1/2 lemon

almond milk

tiny pinch of sea salt
1 vanilla bean, scraped (or 1 tsp. extract)
2-3 tablespoons filtered water

Begin by soaking the almonds (in separate bowls), cashews and dates in filtered water overnight (or 12 hours). In the morning, drain them, and begin working on the icing. Place the drained cashews, juice of 1/2 lemon, vanilla bean (or extract), tiniest pinch of salt and about 3 tablespoons of honey or agave in a blender or food processor. Blend until creamy. Add almond milk, 1 tablespoon at a time, until desired consistency is reached. Add more honey to taste, if necessary.

Next, start the cupcake dough. Grate the carrots (about 4 or 5 medium carrots). After you’ve grated them, strain out any liquid (by pressing them into a fine strainer, or wrapping them in a tea towel). Place the almonds in the bowl of a food processor and pulse until coarse. Add the strained carrots, soaked (and drained!) dates, and process again. Add in the cinnamon, vanilla and pinch of sea salt. Add coconut flour. Process until it forms a dough. Grab a muffin pan and place about 1/2 cup of dough in each mold and press down. Once you have 12, pop the pan into the freezer while you get the icing ready to pipe.

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Pour the icing into a piping bag, then remove the muffin pan from the freezer, invert onto a piece of parchment paper to get them out, and ice.

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Keep in the refrigerator.

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I am probably not the best mom, but I let my daughter have this cupcake for breakfast. Why not? It’s healthy, delicious tiny treat that can work like breakfast sometimes.

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Hazelnut Chocolate Peach Ice Cream Cake.

The peaches season is coming to the end. I want to enjoy them as long as possible, because it is impossible to find the ripe, juicy, real peaches by the next summer in our area.

Nutrition in peaches has health benefits for antioxidants, even its content not as much as other fruits such bananas. Calories in raw peach every 100 gr is 39 calories.

Peach has anti-aging properties, increase immunity and is detoxification or help remove toxins from the body. Peach is also rich in fiber, vitamins A, B, C, and E and has a high antioxidant content.

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When I use peaches at the recipe I always try to keep them as fresh as possible, with all juice and moist in them.

This time I made Raw Hazelnut Chocolate Peach Ice Cream Cake. To my surprise, peaches work great with chocolate, and make a great combination in the cold desserts.

This is a very easy and delicious frozen cake. It will take you about 20 minutes to make and after a couple hours in the freezer you will get the fancy, healthy, delicious summer desert.

Raw Hazelnut Chocolate Peach Ice Cream Cake.

Ingredients:

Cake Base:

1 1/2 cups raw hazelnuts, soaked
1 cup coconut flakes
3/4 cup raw cacao powder
1 cup date paste

Cream Layer:
5 peaches
1 banana
1/4 tsp ground vanilla bean

Process hazelnuts until they are fine crumbs. In a large bowl, combine hazelnuts, date paste, coconut and cacao powder until it is combined like a dough. Press into a pie pan and prepare the filling.

In a blender, blend the peaches with the banana and vanilla bean until completely smooth and creamy.

Pour the filling over the crust and freeze for 4 hours or until the topping is solid.

Enjoy frozen !

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