Raw Carrot Cake and Cashew "Cream"

Raw Carrot Cake and Cashew "Cream"

So the next time that you juice some carrots be sure that you save the carrot pulp, this is so worth it! 

Once again, lets give credit where credit is due, thanks to the boho girl for giving the inspiration, http://thebohogirl.wordpress.com/, here is my recipe with a few little tweeks... 

What you will need Cashew "cream"

~NOTE~ MAKE THIS AHEAD OF TIME AS IT WILL NEED TO SIT FOR AN HOUR

2 cups raw cashews

1/2 tsp vanilla extract

1 cup apple juice

Place all ingredients into a food processor blend for 2-3 minutes and vuala! Let sit in the refrigerator for at least a hour before you serve!

What you will need Carrot cake

2 cups pulp of carrots (~6-8 carrots) 

2 cups oats (ground to flour)

2 cups dates

1 Tbs nutmeg

1 Tbs cinnamon

1 Tsp vanilla extract 

Splash of apple juice

Honey

Use the pulp left over from juicing carrots

Place 2 cups of oats into food processor and grind to a flour

Place 2 cups of date pieces into food processor and process

Add all ingredients into bowl (except honey and apple juice) and mix until evenly mixed

Add splash of apple juice

Add honey to taste and until all ingredients can be rolled into a ball.

Make "cake" into whatever shape you wish, I did mounds, I think that this would be really good as cake balls... whatever you want...

Top with your cashew cream and ENJOY!