Why go raw? It is so delicious and refreshing. You will walk away feeling good on the inside and you will reap the benefits of enzyme action through clear skin, better digestion, and full nutrient absorption
Serves 6-8
1 cup finely shredded carrot (about 2 medium carrots)-may require double processing or using a microplane grater
1-2/3 cups chopped raw walnuts, divided
10 medjool dates, pitted
1 cup unsweetened shredded coconut
1 chunk fresh pineapple, finely chopped
1 teaspoon vanilla extract
1 teaspoon pineapple juice
1/2 teaspoon cinnamon
1/8 teaspoon allspice
Pinch vanilla powder
1/3 cup raisins
Icing:
1 cup cashews, soaked 20 minutes
2 tablespoons raw honey
3 tablespoons extra virgin coconut oil, melted if hard
3 tablespoons fresh coconut or almond milk
Pinch vanilla powder
Chop 1-1/3 cups walnuts in a food processor until fine. Add dates while machine in running. When mixture is paste-like, pulse in the coconut, pineapple, vanilla spices and raisins. Stir in remaining walnuts. Set aside.
To make the icing, process cashews in the food processor until paste-like. Add the raw honey coconut oil and milk.
Divide mixture in half. Shape into round cake on a cake plate or dinner plate. Spread 1/3 of the icing over the top. Complete cake by forming the remaining cake mixture over the icing. Frost the cake with the remaining icing. Top with any garnish you like such as finely shredded carrot, coconut or chopped walnuts.
Refrigerate cake for about an or two hour to set. As the icing hardens a bit it takes on a more firm texture and will be ready to cut.