Vegan / Raw Carrot Cupcakes w/ Icing for Meatless Monday
If your family is anything like mine, the thought of a Meatless Monday (in fact the though of meatless anything) is a turn off to them. I would love to go meatless and maybe even raw food vegan, though lack the discipline ... So, Meatless Monday is often the "follow through" day for me to accomplish this goal and I drag my family with me. Yet, they like incentives :)
Last week, I posted the link to a video on how to make raw food carrot cupcakes for friends on Facebook. Fully Raw Kristina makes it look so easy and delicious that we all loved the idea, but my wonderful Aunt was the one to actually bite the bait and make these tasty treats for us. I took the picture above when my Aunt came to dinner, but here is the video (click the Skip Ad link on the video to see this particular recipe) and the raw carrot cake recipe is written below:
I am posting this scrumptious fully raw carrot cupcake recipe for you to use as an incentive for your family. Maybe if you start giving them a treat each week they will look forward to the meatless day opposed to deferring your healthy goal. Plus, this raw carrot cake recipe is "the bomb" and I highly recommend using it as a treat anytime you have a taste for carrot cake because it is healthier (the ingredients are veges, spices and good fats from nuts). NOTE: If you struggle with appetite control, take two Skinny Fiber Pills 30 minutes before your meal and make sure to serve small portion on the meatless monday that you plan on having this carrot cake treat :) It is an all natural supplement that fits right into adapting to your new healthy food and lifestyle. As per these carrot cup cakes, one cupcake is a serving and more is overeating.
VEGAN / RAW CARROT CUPCAKE RECIPE
CARROT CUPCAKE BASE:
2 to 3 Cups Finely Shredded Carrots
1 1/2 Pounds Pitted Dates
1/2 Cup Walnuts (our recipe used Almonds)
1 Tbsp Cinnamon Powder
1 Slice Ginger (Fresh / Raw Root)
1 Tsp Turmeric Powder
Fresh Vanilla (small scrape or extract)
1 Cup Pitted Dates
4 Oranges Juiced
2 Cups Soaked Cashews (our recipe used Almonds)
Food Processor, Blender (Vitamix is recommended), Cupcake Holders or Parchment Papers, Sandwich Baggy
* Use less walnuts and more carrots to make the recipe less fattening.
* You can also adjust the amount of cinnamon and turmeric for your taste.
* Our recipe used almonds instead of cashews and walnuts.
(How to make the raw carrot cupcake base)
Put carrots, dates, walnuts, cinnamon powder, slice fresh ginger and turmeric powder in a food processor and press the on button. Mix it all together well but you still want it on the thick side like cookie dough. It might still be a bit gooey, but will thicken up once in the refrigerator for a few hours.
Take a spoon and fill your cupcake paper with the raw carrot cake mixture. Use enough so that it is the size of that paper / cupcake that is not raised (see video above if confused).
(How to make the creamy raw icing)
Put soaked cashews, fresh vanilla, pitted dates and orange juice into your blender. Press on and blend until really smooth and creamy, though thick enough to serve as icing.
You can either spread the icing on or put the icing mixture into a piping bag (you can make one from a sandwich baggy as shown in the video) and swirl on top of the cupcake base.
Place your cupcakes in the refrigerator for a few hours (to make them firm) and then serve to your family on a pretty platter. These raw carrot cakes make for a perfect Meatless Monday dessert :)
* Just one cupcake is best for those watching their weight.
I hope that you enjoy this Meatless Monday treat!!! For more family friendly and yummy treats, visit the HEALTHY RECIPES page today!