Recipes

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of!  Paleo + Gluten Free + Vegan + Low Calorie

Ingredients

For the Base

• 1 cup carrots shredded in a food processor
• 1 cup dates pitted
• 1/2 cup unsweetened coconut flakes
• 1 cup walnuts
• 1/4 cup coconut oil melted
• 1/4 cup coconut flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp ginger

For the Icing

• 1/2 cup cashews soaked in water 20 minutes
• 1/8 cup unsweetened coconut milk
• 1 tbsp maple syrup
• 2 tbsp coconut oil melted
• 1 tsp almond extract
• 2 tbsp walnuts for topping

Light and creamy cream cake made totally with ALMONDS and full of delectable almond flavor! Tastes like a DREAM.

Ingredients

Crust

• 1 cup roasted almonds
• 7 medjool dates - 3/4 cup
• Dash of pink salt

Almond Cream Filling

• 1 1/2 cups blanched almonds - soaked
• 1/3 cup maple syrup - to taste
• 1/3 cup +1 Tbs coconut oil - melted
• 1/4 cup non-dairy milk
• 2 tsp almond extract - to taste
• Dash of pink salt

Almond Beet Coulis

• 1/2 cup roasted beets
• 1/3 cup non-dairy milk - plus more as needed to thin
• 1 Tbs maple syrup
• 1/4 tsp almond extract

Keto pumpkin bread, a moist pumpkin bread with delicious pumpkin spice flavors.

Ingredients

• 4 large Egg at room temperature, not cold
• 3/4 cup canned pumpkin puree at room temperature, not cold
• 3/4 cup Erythritol erythritol, xylitol or monk fruit stevia blend (150 g)
• 3 teaspoon pumpkin pie spices -see note to make your own
• 2 cup Almond Flour (220 g)
• 1/4 cup Coconut Flour (35 g)
• 1/2 cup Coconut oil melted or melted butter, lukewarm, not hot (120 ml)
• 1 tablespoon Baking Powder (12 g)
• 1/2 cup Chopped Walnuts (55 g)

Ginger glazing - optional

• 1/4 teaspoon Ground ginger
• 1 tablespoon Water
• 1/3 cup Sugar-free powdered sweetener or erythritol or xylitol

Ingredients:

• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup energy superfood blend (cacao, maca, lucuma, shilajit, coconut sugar)
• 1 1/2 tablespoons cacao powder
• 2 tablespoons melted coconut oil
• Optional: Splash of vanilla and pinch of salt

Vigorously stir all ingredients together until the mixture thickens OR briefly mix it in the food processor until ingredients are combined and thick. Press the dough into a parchment paper or plastic wrap lined container of choice (this will determine how thick or thin it will be). Place it into the fridge for at least 6 hours to firm up. Remove from the container and slice into pieces. I trimmed the edges and then got 9 squares. Store in the fridge or freezer.

Optional: drizzle melted dark chocolate over the squares.

Chia seed pudding can't be beat for an easy and healthy breakfast. Use coconut milk or nut milk for a delicious dairy-free, vegan option. This recipe can easily be doubled or tripled, depending on the number of people. Watch the quick video above to see how easily it comes together!

Ingredients

• 1/2 cup almond milk, cashew milk or coconut milk, (or more for thinner texture)
• 2 tbsp chia seeds

Optional

• 1 tsp maple syrup
• 1/2 tsp vanilla extract
• fresh fruit, nuts and seeds

Instructions

• Add the chia seeds and milk (along with optional sweeteners) to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel. 

• Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.

• Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.

Open for the recipe to this easy, delicious, no bake, healthy, raw, vegan cheesecake!

Crust:
1 cup medjool dates
1 cup almonds
1/4 cup coconut

Filling:
2 cups soaked cashews
1 cup maple syrup
1 can of full fat coconut milk
1 lemon
Vanilla
Salt

Toppings:
Fruit, nuts, seeds, chocolate, whatever you want!

This incredible raw carrot cake is vegan and gluten-free, and is moist and delicious. Serve this raw cake with cashew cream or ice cream.

Ingredients

cashew frosting:

2 cups raw unsalted cashews, soaked and drained
2 tablespoons fresh lemon juice
2 tablespoons melted virgin coconut oil
1/3 cup pure maple syrup
Filtered water, as needed

cake:

2 large carrots, peeled
1 1/2 cups oat flour (or buckwheat flour)
1 cup pitted dates
1 cup dried pineapple
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground cinnamon

Read more

This incredible raw carrot cake is vegan and gluten-free, and is moist and delicious. Serve this raw cake with cashew cream or ice cream.

Ingredients

cashew frosting:

2 cups raw unsalted cashews, soaked and drained
2 tablespoons fresh lemon juice
2 tablespoons melted virgin coconut oil
1/3 cup pure maple syrup
Filtered water, as needed

cake:

2 large carrots, peeled
1 1/2 cups oat flour (or buckwheat flour)
1 cup pitted dates
1 cup dried pineapple
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground cinnamon