You know - how orange became the new black? Well the freezer is your new oven and carrot cake is your new breakfast!
Below is my version - nutritionally and flavor-fully enhanced to be the best it can be using raw nuts, seeds, coconut, coconut oil and of course beautiful raw rainbow carrots!
Remember my rule - Quick, easy, detox-delish and make this your own! Use whatever nut suits you! Dare to add raw seeds – like pumpkin or sunflower and get creative. Think broad spectrum - nuts and seeds have different nutritional profiles and communicate with our bodies in different ways through enzymes and fats...and they also feed specific good bacteria - not all the same...just like you and me:)
1/2 c. raw almonds and 1/2 c. raw walnuts
3 heaping tbsp ground flax seed
1 c. pitted moist dates
3/4 c. shredded rainbow carrots
1/4 c. shredded unsweetened coconut
1 tsp. REAL vanilla extract
1 tsp. ground cinnamon and 1/4 tsp. ground nutmeg
zest from 1 orange (not totally necessary….)
Put in food processor with S blade and mix. Spread on parchment paper in glass baking dish – press firmly and freeze until top layer is ready.
1/2 c. raw cashews soaked for 2 hours – rinsed and drained
1/3 c. solidified top of can of organic, responsibly sourced, coconut milk (not carton kind)
2 tbsp. coconut water from the can of coconut milk
2 tbsp. organic coconut oil, melted
2 tbsp. coconut manna
2 -3 tbsp. pure maple syrup, sweeten to taste
1 tsp. real vanilla extract
3 tbsp. maca powder
Mix in food processor or blender (scraping needed!) Spread over base layer and freeze until firm. I sprinkle with a little cinnamon, coconut shreds and hemp seed.
it's a dessert and a breakfast food that LOVES your beautiful body!
Hello!!!!! Isn't this a fun adventure???? Feel free to share and comment...spread the love!