For the cake mix
1 cup walnuts and hazelnuts, soaked
1 cup medjool dates or prunes
½ cup dried apricots
2 cups carrot pulp (from juicer) or grated carrots – if you use grated carrots then squeeze juice out with cheesecloth
1 tsp cinnamon
½ tsp fresh ginger
1 tsp nutmeg
pinch Himalayan salt
1 cup raisins
½ cup poppy seeds
1 tbsp chia seeds
For the icing
1 cup cashews, soaked
1 tbsp lemon juice
1/3 cup warmed coconut oil
1/3 cup agave syrup
3 tbsp beetroot juice
Bee pollen to decorate (optional)
Method
Work up all the cake ingredients, except the chia and poppy seeds, in the food processor until it represents cookie dough.
Add the seeds and shape the mixture into balls and flatten, or use a muffin tin.
Store in the fridge for at least three hours to allow the chia seeds to bloat.
If you have a dehydrator you can warm the cakes up for two hours, or warm through in the oven (door open on 50
degrees centigrade. Do not cook.
To make the icing, soak the cashews for at least two hours, drain and blend with lemon juice, coconut oil and
agave syrup. Add the beetroot juice to colour.
Pipe on the icing when the cakes are cold and sprinkle with bee pollen. These cakes will last up to four days in
the fridge.
Add the seeds and shape the mixture into balls and flatten, or use a muffin tin.
Store in the fridge for at least three hours to allow the chia seeds to bloat.
If you have a dehydrator you can warm the cakes up for two hours, or warm through in the oven (door open on 50
degrees centigrade. Do not cook.
To make the icing, soak the cashews for at least two hours, drain and blend with lemon juice, coconut oil and
agave syrup. Add the beetroot juice to colour.
Pipe on the icing when the cakes are cold and sprinkle with bee pollen. These cakes will last up to four days in
the fridge.