Raw Carrot Cake Pumpkins
Author: 
Recipe type: Sweet, Raw
Cuisine: Vegan, Gluten-free, Halloween
Prep time: 
Total time: 
Serves: 6 pumpkins
 
Healthy yet delicious Halloween treat! Super cute and fun mini pumpkins made with raw ingredients. Carrot cake treat filled with coconut cream
Ingredients
CARROT CAKE
  • 2 cups carrot pulp (from juicer)
  • 1 cup gluten free oats
  • ½ cup desiccated coconut
  • ⅛ cup buckwheat groats (or sub for coconut/oats)
  • ⅛ cup walnuts
  • 1 tbsp. orange zest
  • ½ tsp (each) ginger, ground cloves, cinnamon, salt
  • 3 tbsp. melted coconut oil
  • ⅛ cup agave
  • Heaped ⅛ cup soaked pitted dates
  • 3 tbsp. carrot juice
  • 1 tsp lemon juice
COCONUT FILLING
  • ⅛ cup coconut cream (top layer of separated coconut milk)
  • 1 tbsp. agave
  • ¼ tsp cinnamon & ground cloves
Instructions
For the Carrot Cake
  1. Add the oats, coconut, buckwheat, walnuts, spices and orange zest to a food processor and blend until fine & grainy.
  2. Add the carrot and pulse until it is fully combined and a lovely orange.
  3. Add the rest of the wet ingredients, pulse until the mix forms a wet dough.
  4. In small handfuls, divide the carrot cake into 6 even balls - leaving ⅛ of the mix aside.
  5. Compress slightly and push a hole ¾ of the way into the ball, pushing together any cracking.
For the Coconut Cream Filling
  1. Whisk together all the coconut cream ingredients until there are no lumps
  2. Either pipe the cream, or spoon carefully into the holes
To assemble
  1. Use the reserved ⅛ cup of carrot cake to fill the holes
  2. For the stem and the leaves, we used cacao nibs and mint leaves - but if you don't have those, get inventive!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/raw-carrot-cake-pumpkins/