Indulge in a healthy treat! Free of refined sugars, grains, dairy. Vegan, raw, paleo. Made with 100% whole, real ingredients, these luscious carrot cake squares deliver the spice and flavor of a moist carrot cake without industrial oils, white sugar and gluten.
Start with heart-healthy almonds and walnuts. You could also use pecans. Any combination of raw nuts will work great.
These almonds were soaked and then dehydrated so they look a bit brown, but this breaks up the phytic acid naturally present in the nuts, and frees up the nutrients for your body to better absorb.
Sweetened with dates! Dates are a great source of natural energy. They are high in fiber and nutrients like B1, B2, B3, B5 and vitamin vitamin C! They can also aid in sleep.
Real carrots. No need to shred them, just chop into coins and let your blender or processor do the work.
You’ll get a sticky dough that you can form into whatever squarish-shape appeals to you. I made these squares on the thicker side…
Dust with unsweetened shredded coconut. (Please don’t use the sweetened stuff – it contains proplyene glycol. It’s “generally recognized as safe” by The FDA but it’s also an ingredient in antifreeze. So…)
Okay, back to the squares. Cut them into squares. You can eat them right away but I find them to be a bit too soft. About an hour in the refrigerator firms them up to a nice, moist, brownie-like texture.
Carrot Cake Squares
1/2 c. raw walnuts
1/2 c. raw almonds
1 2/3 c. unsweetened shredded coconut
1/2 t. salt
1/4 t. cinnamon, ground
1/4 t. cloves, ground
12 dates, pitted
1 large carrot ( or two small) cut into 1/2″ coins
1/2 T. coconut oil
Place the nuts, coconut, spices and salt into a high power blender or a food processor. Pulse until it forms a fine meal.
Add the dates, carrots and coconut oil. Pulse, pausing to scrape down the sides until it comes together into a chunky dough. It should keep it’s form when pressed together. If it is too crumbly, add another date or two.
Turn the dough out onto a square of aluminum foil or parchment. Form into a square or rectangle. The thickness can vary but about 1/2″ is good.
Sprinkle with unsweetened shredded coconut. Cut into squares. Refrigerate at least 1 hr for a firmer texture. Store covered in the refrigerator for up to a week or freeze for up to one month.