I’ve been slack in posting recipes. My recent clean-eating challenge had me craving for desserts and I initially turned to Steph’s (The Natural Nutritionist) blog. I made her carrot cake with cashew cream icing (which was yummy) and loved the icing so much I was then inspired to use it as a filling for my own dairy-, gluten-, sugar- and gluten-free cheesecake.
This recipe is semi-raw. The only cooking involved is roasting the carrots. The rest is just blitzing up dates, nuts and coconut. I use Mayver’s Hazelnut and Cocoa spread for the base but this can be replaced with melted coconut oil and cocoa powder.
2 heaped tablespoons of Mayver’s Hazelnut and Cocoa spread
Place the nuts and dates into a processor and process until crumbly.
Stir in the hazelnut cocoa and press into a lined 26cm cake tin.
Place in the fridge and allow to chill.
2 tablespoons honey
2 tablespoons coconut oil
140ml coconut cream
Pre-heat the oven to 190 degrees. Peel the carrots and line them up on a baking tray. Pour over the melted coconut oil and roast the carrots for 30 minutes. Drizzle the carrots with the honey and continue roasting for another 20 minutes. Set aside and cool.
While the carrots are roasting, place cashews and coconut cream into a processor and blend until well-combined and slightly smooth. Place the mixture into a mixing bowl.
Once the carrots have cooled, place carrots and liquid from the roasting tray (this will contain the coconut oil and honey) into the processor and blend until the carrots form a smooth puree.
Tip the carrot puree into the cashew coconut mixture and stir until well-combined.
Pour into the cake tin and chill overnight.
Best enjoyed after a Halloween-themed WOD!