A bit like an Italian carrot cake… only raw, vegan and made in a food processor.
Confession: I often look up my own recipes up on the internet when I need to cook them (#goldfishmemory). Not this one, however. I’ve been making these soft little vegan numbers for years by following my original apricot-splattered notes. “They’re not perfect yet,” I thought, “better to wait.” After a flurry of recent requests for the recipe, however, I’m setting my debilitating perfectionism aside.
These guys are soft textured – i.e. they couldn’t be used for an impromptu round of table tennis like some energy balls and as such, they prefer to live in the fridge or freezer. The upside is, they defrost as quickly as you can boil the kettle for tea.
Crushed whole cardamom pods work beautifully here and offer little surprise pops of the antioxidant-laden spice. But if you’d rather skip the spice, they’ll still taste really good.
Raw Carrot Cake Bites
1/2 cup hulled, unsalted pistachios
1 1/2 cup almonds
3 tbsp ground cardamom or the contents of a handful of freshly crushed and ground pods
zest of 2 unwaxed lemons
1 tbsp coconut oil
12-15 suphur dioxide-free apricots (why should I give a s**t about sulphur dioxide?)
1 large carrot, peeled and pre-grated
1 tbsp chia seeds
Optional: 4 tbsp of maca powder
- Pulse the pistachios in a food processor so that they are broken down but still chunky. Some big pieces are fine. Set half aside and add the other half to a large mixing bowl.
- Place the almond in the empty bowl of the food processor and blitz until fine.
- Add a punch of salt, cardamon, emon zest and maca, or other superfood powder t (if using)
- With the motor running, add the coconut oil, followed by the dried fruits, one at a time, until a wet crumb-like consistency is formed. It should hold together in a ball if you press it with your fingers. Add more dates or apricots, if necessary.
- Add the grated carrot and chia seeds and pulse lightly to combine (but not to liquidise)
- Scoop the mix from the food processor and combine by hand with half the pistachios.
- Line a small baking tray with parchment paper and press the mixture flat. It should be somewhere around 1cm think.
- Scatter with the remaining half of the chopped pistachios, pressing into the mixture so they become embedded in the raw cake.
- Place in the freezer for at least 2 hours.
- Remove and slice.
- Store in the fridge or freezer.