In my silly little mind, this recipe accomplishes many things. One, it’s in keeping with the spirit of raw; it it’s April after all (Check out April in the Raw over at Real Sustenance with Brittany). Two, it’s somewhat appropriate for the holiday weekend, at least in a cultural sense (Easter bunnies… so carrots? Okay, that one might be a stretch, but hey :)) Third, this recipe is inspired by one of my favorite occasional snacks – Clif bars. After the chocolate ones (cause I’m a chocoholic), my favorite is Carrot Cake. So this is my attempt at making a substitute for myself. Hope you like it!
And I wish you all a blessed Easter!
Raw Carrot Cake Cookies
1 cup finely shredded carrots
1 cup pitted dates
1/2 cup almond milk
2 tsp vanilla extract
1 cup chopped raw pecans
1 1/2 cups raw almond meal
1/4 cup all natural nut butter (I used peanut, but I think sun butter would have been lovely too!)
1/4 cup brown rice syrup (some brands are not raw, be sure to check the label!)
1 tsp cinnamon
A couple dashes of nutmeg and also ginger
Start by washing and peeling the carrots. In a large mixing bowl, use one of the smallest sizes on a cheese grater to grate the carrots until you have approximately 1 cup. I probably more accurately had 1 cup when packed extremely tight into the measuring cup, so a little more than that is fine.
In a blender, add the dates, almond milk, and vanilla. Blend on high for 1 minute or until the mixture starts to almost ‘gel’. My blender complained a tad about a minute in, that was my indicator :) Add the date mix to the large mixing bowl with the carrots. Into the same bowl, add the finely chopped raw pecans. Mix these together.
In a small mixing bowl, combine your nut butter of choice and the raw brown rice syrup. Mix well. Combine both mixes into the large bowl, also adding the three spices as you do. Mix in well. Now slowly add almond meal until your batter begins to stick together fairly well. For me, this took almost exactly 1 1/2 cups of almond meal (I’m sure almond flour would be just as successful!)
Using your hands, take about 2 tablespoons worth of batter and smooth it between your hands. Gently lay the thin pieces of batter onto the dehydrator tray. I have three trays and was able to almost fit all the cookies onto two trays, I had 3-4 dozen cookies total (the final count is hard to say, I kept ‘testing’ the cookies texture (a.k.a. EATING them) to see what I liked best. Overall though, I kept them on full fan power for about 30 hours. The first 15 hours or so, I rotated the trays every 2 or 3 hours. The last 15 hours I rotated them a lot less (mostly because I was sleeping and things like that :D). Then the last 5 hours, I used a spatula to get them off the trays and turn them over. By that point they were mostly done, but I wanted the reverse sides to have some time to even out.
I think next time I will experiment with using less wet ingredients so I don’t use as much of the almond meal (it’s so expensive to use en-mass!) Or if I could find some mess lining pieces for my dehydrator that would work too. The almond meal was almost exclusively used to keep the batter firm enough to not drop through the plastic hatching on my dehydrator. All in all though, they turned out well I think :)
They make a great snack and from my experience with them, they last about 6 days if in a sealed container (not refrigerated) and a week plus a few days if sealed in the refrigerator.
Overall, I think these cookies are fabulous! They aren’t super sweet once they are dehydrated, but they remind me a lot of the Carrot Cake Clif bars.
This recipe is linked to Seasonal Sunday, Sugar Free Sunday, My meatless Monday, Midnight Madness Meatless Monday, Mouthwatering Monday, Just another Meatless Monday, Tempt My Tummy Tuesday, Tuesday at the Table, Tasty Tuesday parade of food, Tuesday from Scratch, Tuesday Night Supper Club, Slight Indulgent Tuesday, Delicious Dishes, Tasty Tuesday, Gluten Free Wednesday, Real Food Wednesday, Full Plate Thursday, Pennywise Platter, and Prairie Story.