Raw Desserts

Raw Chocolate Maca Ice Cream Cake!
Have we talked about the benefits of maca? Its amazing...
- Contains 9% fibre and a little more than 10% protein with a total of 20 amino acids and 7 essential amino acids
- Glycemic index of zero. Acts as a blood sugar stabilizer
- Antioxidants + phytosterols- helps lower cholesterol and protects the body from free radicals
- Adaptogenic- supports the adrenal glands + helps the body fight off stress and fatigue
- Hormonal regulator, this powder helps fertility and reduces premenstrual and menopausal symptoms
Ingredients
Crust:
1 cup whole raw almonds
1.5 cups gluten free organic oats
10-15 pitted medjool dates
1/4 cup coconut oil- melted
Place all the ingredients into a food processor and pulse until blended. Place crust in the freezer while making the cake.
Cake:
10-15 pitted medjool dates (soaked in warm water 30 min)
One can coconut milk
4 tbspraw cacao powder
2 tbsp Maca powder
2 tbsp cashew nut butter (cashews with a touch or water blended up)
1 tsp pure vanilla extract
2 tbsp maple syrup
1 grind of himalayan sea salt
Combine all ingredients into a blender and mix until velvety smooth. Pour into crust and put back into freezer. Serve with fresh strawberries or other berries, for garnish. This was a birthday present from my mom this year and it was divine! Xo
Have we talked about the benefits of maca? Its amazing...
- Contains 9% fibre and a little more than 10% protein with a total of 20 amino acids and 7 essential amino acids
- Glycemic index of zero. Acts as a blood sugar stabilizer
- Antioxidants + phytosterols- helps lower cholesterol and protects the body from free radicals
- Adaptogenic- supports the adrenal glands + helps the body fight off stress and fatigue
- Hormonal regulator, this powder helps fertility and reduces premenstrual and menopausal symptoms
Ingredients
Crust:
1 cup whole raw almonds
1.5 cups gluten free organic oats
10-15 pitted medjool dates
1/4 cup coconut oil- melted
Place all the ingredients into a food processor and pulse until blended. Place crust in the freezer while making the cake.
Cake:
10-15 pitted medjool dates (soaked in warm water 30 min)
One can coconut milk
4 tbspraw cacao powder
2 tbsp Maca powder
2 tbsp cashew nut butter (cashews with a touch or water blended up)
1 tsp pure vanilla extract
2 tbsp maple syrup
1 grind of himalayan sea salt
Combine all ingredients into a blender and mix until velvety smooth. Pour into crust and put back into freezer. Serve with fresh strawberries or other berries, for garnish. This was a birthday present from my mom this year and it was divine! Xo

CARROT CAKE with CASHEW LEMON ICING
Ingredients
For the carrot cake:
2 cups carrot pulp (about 3-4 medium carrots)*
1 cup medjool dates, pitted
1/2 cup shredded coconut
1 chunk of ginger
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
2 tbs maple syrup
1/4 tsp nutmeg
Directions add all ingredients into a food processor until well blended.
*For the carrot pulp I used carrot pulp left over from juicing. You can also just grind up whole carrots to make the pulp. The cake will be sweeter!
Cashew lemon frosting:
1 1/2 cups cashews
Juice from 1 lemon
1/3 cup maple syrup
1/4 cup melted coconut oil
Directions: in a 15X10 glass pan, take a small piece of coconut oil and grease the pan. Layer in the carrot filling and cashew icing.
1st layer is carrot cake. Layer 1 inch think, evenly using a spatula. 2nd layer is the cashew icing. Repeat x2. Top with lemon rind shavings.
Place in the freezer for 30 mins to cool down and firm up! This cake can be kept in the fridge. Place in the freezer for 30 mins before serving for a firmer texture. Enjoy!!
Ingredients
For the carrot cake:
2 cups carrot pulp (about 3-4 medium carrots)*
1 cup medjool dates, pitted
1/2 cup shredded coconut
1 chunk of ginger
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
2 tbs maple syrup
1/4 tsp nutmeg
Directions add all ingredients into a food processor until well blended.
*For the carrot pulp I used carrot pulp left over from juicing. You can also just grind up whole carrots to make the pulp. The cake will be sweeter!
Cashew lemon frosting:
1 1/2 cups cashews
Juice from 1 lemon
1/3 cup maple syrup
1/4 cup melted coconut oil
Directions: in a 15X10 glass pan, take a small piece of coconut oil and grease the pan. Layer in the carrot filling and cashew icing.
1st layer is carrot cake. Layer 1 inch think, evenly using a spatula. 2nd layer is the cashew icing. Repeat x2. Top with lemon rind shavings.
Place in the freezer for 30 mins to cool down and firm up! This cake can be kept in the fridge. Place in the freezer for 30 mins before serving for a firmer texture. Enjoy!!