Confession: I have an insatiable sweet tooth. I love rich, decadent desserts. But I don’t love how they make me feel after the sugar rush wears off — not to mention how they seem to settle on my lower belly!
Last week I was inspired by a carrot cake recipe my friend Kitana Nutall shared. It’s vegan, high-protein, high-fiber and uses only dates for sweetness rather than sugar. Best of all, this healthy dessert recipe requires no baking — perfect for summer days that are too hot to turn on the oven!
I modified Kitana’s recipe a bit to create these pretty little cakes, and fell in love with the results. It got thumbs up from Charles and Griffin as well as several fellow Spartacus teammates. (Mike suggested adding protein powder to bump up the nutrition profile. Great idea Mike!)
Christie’s No-Bake Carrot Yum Cakes
- 7oz fresh dates, pitted
- 2 large carrots, grated
- 7 oz hemp hearts
- 2 1/2 oz unsweetened coconut, finely shredded
- 10 dried apricots, chopped and soaked
- 6 tablespoons mixed nuts
- 1/2 teaspoon of nutmeg
- 1 teaspoon of fresh grated ginger
- 2 teaspoons of ground cinnamon
- 2 teaspoons of coconut oil (not melted)
- 3 oz cashews, soaked for several hours
- 3 oz fresh Dates, pitted
- 50 g Creamed coconut
To make the cakes
Drain the apricots and put all ingredients in a food processor. Process until it’s the consistency of peanut butter. Scrape mixture into a bowl and form into small balls the size of your palm. Press them down lightly and let them chill in the fridge for a few hours.
To make the frosting
Drain the cashews and process with the other ingredients until smooth. Spread generously on the cakes. Enjoy!
Got a recipe you’d like to share? Leave a comment below, or contact me privately!