It’s that time already! I’m sure you’ve seen many Halloween recipes that have been circling the web the last few weeks, and now we’re only a few days away from dressing up and scaring away the bad spirits. For the herbivores, holidays are a perfect excuse to go crazy in the kitchen and experiment with vegan ingredients and create fun, holiday-inspired recipes.
The Halloween recipe we are featuring today is extra special however. This is an exclusive recipe of Roses Bakery, which is my (Rosie’s) raw vegan & gluten-free cake business situated Portsmouth. Roses bakery’s Halloween cakes will be available in my stockists, Pie & Vinyl and Cinnamon Café, for those who live within reach and want to try the real deal!
There will be another Roses Bakery raw, vegan & gluten free Halloween recipe coming to the blog tomorrow, so keep you’re eyes peeled for more ghostly inspiration for your scary food platter this weekend.
First up is our carrot cake pumpkins! These cute little cakes are made with carrot pulp, orange zest, gf oats, coconut, walnuts, spices and other delicious & nutritious raw ingredients. We used a juicer to get the carrot pulp and it took 5 large carrots to get enough for the pumpkins. If you’re thinking of what to do with the rest of your gorgeous carrot juice afterwards, try out our Carrot & Cardamom Cake Overnight Oats!
If you don’t have a juicer, it may work using your food processor to chop up until completely shredded.
To make the pumpkins, think donuts. You want to roll them into a ball and compress slightly before pushing a hole 3/4 of the way into the carrot mix, which will be filled with a coconut cream filling. Yes please!
These pumpkins are super fun for adults and kids alike. Have a go at creating something different this Halloween using nutritious, raw ingredients that’ll be tastier than the sugary Halloween sweeties anyway!
- 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
- ⅛ cup coconut cream (top layer of separated coconut milk)
- 1 tbsp. agave
- ¼ tsp cinnamon & ground cloves
- Add the oats, coconut, buckwheat, walnuts, spices and orange zest to a food processor and blend until fine & grainy.
- Add the carrot and pulse until it is fully combined and a lovely orange.
- Add the rest of the wet ingredients, pulse until the mix forms a wet dough.
- In small handfuls, divide the carrot cake into 6 even balls - leaving ⅛ of the mix aside.
- Compress slightly and push a hole ¾ of the way into the ball, pushing together any cracking.
- Whisk together all the coconut cream ingredients until there are no lumps
- Either pipe the cream, or spoon carefully into the holes
- Use the reserved ⅛ cup of carrot cake to fill the holes
- For the stem and the leaves, we used cacao nibs and mint leaves - but if you don't have those, get inventive!
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