No-bake vegan carrot cake squares with cashew frosting are made with wholesome natural ingredients that are full of healthy fats and energy. Walnuts, almonds, and dates are the base of this delicious treat, perfect as a mid-morning or pre-workout snack.
These raw vegan carrot cake bites are free from gluten, refined sugar, refined fats, dairy, and eggs. They are packed with healthy fats and fiber and sweetened with whole soft dates.
These little nuggets of joy are best served in small portions. After all, they pack quite a bit of calories. But fear not, a small bite of this sweet deliciousness will satisfy all of your sweet cravings, giving you sustained energy as a mid-morning snack or as a pre-workout energy boost.
Here’s What You’ll Need
Here’s a breakdown of the ingredients. You’ll need walnuts and almonds. The two are a perfect flavour affinity with carrots and will form the base of the cake, and might extend your life span by two years. Shredded coconut added to the nuts base to make it lighter and fluffier. Shredded carrots will add colour, flavour, and moisture to the cake.
Dates are our favourite natural sweetener, dates will add a healthy touch of sweetness to the cake. Soak them in warm water before blending if they are too dry. Ginger, vanilla, orange zest, cinnamon add spice to the cake and give that cozy, warm, and fuzzy carrot cake feeling. Cashews form the base of the frosting. High-speed blend them to make the frosting ultra silky. If you don’t have a high-speed blender, soak the cashews in hot water for an hour.
Coconut milk adds the wow factor to the frosting. Use full-fat coconut milk, scoop up the solid part of it, and discard the liquid. Agave syrup or maple syrup add a touch of natural sweetness to the frosting. And, lastly, lemon juice adds a touch of natural sourness to the frosting.
[amd-zlrecipe-recipe:351]If you liked this vegan dessert recipe, try making my vegan strawberry pie. The delectable dessert features a sweet strawberry jam. Try eating just one slice!
This recipe was republished with permission from The Plant-Based School.
