We love raw desserts, they are such a treat! You don’t even have to turn on an oven or a microwave to make them. A dish is considered “raw” when it isn’t actually cooked or baked (or not heated above 118 degrees Fahrenheit). People all around the globe are enjoying including more raw foods into their diets because cooking food at high temperatures can sometimes destroy the healthy enzymes and vitamins in your food.
At EWC we love no-bake recipes as they save energy, really gets us connected to the cooking experience and is also a convenient way to encourage others to move away from foods with additives and preservatives. If you’re in the mood for baking, but don’t have an oven (maybe you’re travelling ), this is a great way to impress and inspire others to switch to a more natural dessert made with love and kindness. Oh we forgot the best part – it tastes better and is better for you!
Raw carrot cupcakes with orange icing
- 1-2 cups carrot pulp left over from juicing
- 10-12 dates
- 1 1/2 cups almond meal
- 1/2 cinnamon
- 1/2 tsp ginger powder
- 1/2 organic shredded or desiccated coconut
- 2 Tbsp water (if mixture is too dry)
Blend all ingredients together – you may need to add a little water if it looks too dry and isn’t combining well. Next add the mixture into silicon cupcake wrappers and place in the freezer while you make the icing- this will help them to set making it’s easier to add the icing on top.
- 1/2 cup cashews nuts (soaked for 20mins or longer)
- 1/4 cup dates
- 1 orange (you just need the juice)
- 1tsp vanilla essence
- 1 Tsp Lucuma powder (optional)
In a blender mix all the icing ingredients until it’s smooth like a paste. It won’t be identical to the typical buttercream icing, but it tastes divine. Next take out your cupcakes from the freezer and pop them out of the cupcake molds, add the icing on top. If they are still soft, just add the icing on top and leave in the fridge to set for an hour. Serve and enjoy.