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Sweet Carrot Bites with Cashew Cream Cheese
My friend Natalie
and I have a running gag about raw desserts. Anyone who’s been around
the vegan block a time or two knows that raw desserts typically are
comprised of the same four-to-six ingredients: Dates, cacao, coconut
oil/coconut butter, nuts/nut butter, dried fruit, etc. The funny thing
is these same ingredients appear again and again in raw desserts as
fudge, cake, pie and so on and we’re told that these things taste just
like their cooked counterparts but, in reality, they taste just like
one another but in different shapes.
I have nothing against raw desserts. I just think we could afford to be
a little more creative with them. (And, yeah, let’s stop claiming that
walnuts + dates + cacao + coconut oil = fudge.) Wanting to break my
daily chocolate habit but also knowing that I have a craving for sweets
in the afternoon that I’d need to replace it with, I dreamed up these bites.
No, I refuse to call them cookies or bonbons. They are bites. And they
do not taste just like carrot cake. They’re not pretending to taste
just like carrot cake. These fun little carrot balls with a tasty
Sweet Carrot Bites
2 cups shredded carrots
1 ½ cups pecan pieces
1 cup soft medjool dates, pitted
½ cup raisins, soaked to plump and drained
2 teaspoons pure vanilla extract
1/8 teaspoon ground cardamom
Dash of salt
Mix together in a food processor until combined.
Cashew Cream Cheese
1 cup cashew pieces, soaked for an hour and drained
¼ cup water
5 – 6 teaspoons pure maple syrup
1 teaspoon pure vanilla extract
Blend together until smooth.
Refrigerate both the carrot mixture and the cream cheese for 30 minutes
to an hour. Roll about 1 tablespoon of carrot mixture into a ball and
smooth some cream cheese over the top. Refrigerate for at least an
hour, then serve.
2013-2017, Vegan Street