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Title : Carrot Cake Bites with Cashew Butter Cream Cheeze Icing (raw, vegan, gluten-free)
link : Carrot Cake Bites with Cashew Butter Cream Cheeze Icing (raw, vegan, gluten-free)

Carrot Cake Bites with Cashew Butter Cream Cheeze Icing (raw, vegan, gluten-free)

Growing up, he spent through a phase where I really wanted to be a magician. I mean really, really wanted to be a master of magic. I begged and pleaded, and probably whined and screamed until my parents finally gave poor and I got my own set of magic. It was like super giant box of magic tricks luxury, and with this box of secrets and special accessories, I was sure to be the next Houdini, or at least the next David Copperfield.

I never realized my dream of being an expert illusionist, but I am sure that together luxury provided a solid month or two of magical fun, magic shows and several show in our living room. Although I'm not living the glamorous life of an illusionist and captivate audiences in casinos around the world, I would think that occasionally do some magic right in my kitchen.

Take these bites for example. Are they really the cake? No, they are a healthy mix unsweetened oatmeal, nuts, dates, carrots and spices. Is it really the cream cheese? Definitely not, that is a mixture of coconut oil and raw cashew butter. Pop one in your mouth, however, and I swear up and down that just took a big bite of homemade carrot cake slathered with cream cheese frosting. Do you see what I mean? magic.

One of the fun things about a plant-based diet is making mouthwatering treats and meals that taste so good as their unhealthy counterparts, but they are packed with nutrients. Years ago, when I used to imagine what a "vegan" should eat, I imagined a lot of barley and wheat grass and bland dishes of beans sprinkled with hemp seeds. And Birkenstock sandals. Do not eat, but using them while eating the foods mentioned above. Although I admit I do love my hempseed, and actually have a couple of favorite recipes and barley eat beans all the time, plant-based eating is much more fun than I could have imagined. Part of the fun is making magic plant, creating their favorite dishes of unconventional ingredients (ie, vegetables, nuts, seeds, fruits, grains).

Far from being a gimmick, this kind of vegetarian "illusionism" simply makes eating plenty of vegetables (which is something that most health experts agree should be the basis of our diet, either advocates or products of animal origin) is not only easy, but tasty and exciting. I love taking a handful of vegetables and plant foods and turn them into something unexpected. Instead of oil and eggs, how about replacing beet puree cooked and golden in their Lemon Cupcake Or how about taking the conventionally loaded with fat and lacking in nutrients fires macaroni and cheese and infusing the sauce with sweet potatoes, carrots and cashews healthy heart? Or make rich and creamy flan with avocado chocolate (my daughter loves it, but she always refuses to eat plain avocado). Cooking and baking this way is partly out of necessity (rethink "cake", "pudding" or "cheese" and how to make them) and partly because it is more fun than a big plate of vegetables civil, beans and grains. Veggie magic keeps things interesting.

I suggest keeping the really interesting things this weekend to make these bites raw carrot cake. And interesting that mean delicious. The "cake" is soft, moist and sweet, while icing Cashew becomes a cream-cheezy signature shell encapsulated in each awesomeness rich spicy snack ,. The complete recipe makes about 14 bites and uses only 6 dates to sweeten, so these are relatively low in natural sugars. They are also full of fiber in oats and nuts, healthy fats, and beta-carotene in carrots. One bite a bite , my friends and going to believe in magic too

Carrot Cake Bites with butter cream Cashew Cheeze icing - Raw , vegan, gluten

ingredients:

• 1/3 cup rolled oats
• 1/3 cup raw almonds
pecans
• 2 tablespoons raw almonds (or sub)
• 3 tablespoons unsweetened coconut pieces
• 6 medjool dates, pitted
• 1/2 cup, packed, finely grated peeled carrots
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• pinch fresh grated nutmeg or 1/8 teaspoon ground nutmeg
• small pinch of salt

buttercream icing cashew Cheeze

• 4 tablespoons raw cashew butter
• 3 1/2 tablespoons coconut oil unrefined
• 1 tbsp lemon juice (or a little more to taste)

Instructions:

Start by processing the first four ingredients in a crumb golf. Then add the remaining ingredients and process until all stick together. You can roll immediately, or pop in the freezer for 10 minutes to make the dough easier to roll into balls. Form bite size balls and place on a baking sheet lined with parchment paper. Place in the freezer to realize for about an hour.

Meanwhile, make the icing. Simply mix cashew butter, coconut oil and lemon juice in a small bowl until very smooth. It helps to have its cashew butter at room temperature and melted coconut oil temperature. You can also add a touch of maple syrup if you want it sweeter, but I thought it was delicious and unsweetened.

After an hour or so, take bites freezer and dip and roll in the formation of ice cream CHEEZE. I used a spoon to bite and then on the back of the spoon to spread it kind of soft around the ball. It's a bit complicated, but worth it. Put them back on the baking sheet and put them back in the freezer to realize, then put them in a covered container. I tried stored in the freezer and refrigerator. They will be much softer than out of the fridge, but in the freezer icing hardens into a shell. Best if eaten within a few days (which will be no problem, believe me!).

Easier: you can also just throw the bites of carrot cake into pieces of coconut or some cinnamon. Or, you could press the dough into molds Mini cupcake and top with a little cocoa butter. Be creative!

Source: feedingyourbeauty.com

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