Vegan Raw Desserts

healthy dessert

Carrot Cake

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Fall is coming! Well, it is for most of you in America! For us here in San Diego, I think we have a few more Santa Ana’s and warm beach days before we feel the cool nights and brisk days… But that doesn’t stop me from wanting to make delicious goodies with more cinnamon and nutmeg to get me in the mood! This week, I am finally sharing my recipe for raw carrot cake.
vegan-carrot-cake
This is a very special recipe to me. I developed this cake over a year and a half ago, and it was so good, it almost made it into my cookbook, Sweets in the Raw: Naturally Healthy Desserts. However, something wasn’t 100% with it. I mean, it was a solid 97%, which is way more than a passing grade, but I knew I could make it better with a little time. Now I should mention, the previous “final recipe” took six attempts to get it right. This new recipe took an addition two more attempts, and I have finally nailed it! I really love this dessert, and you’re going to love it too.
Vegan Carrot Cake
Print Recipe
Calling all carrot cake lovers! Living healthy no longer means living without your favorite cake! Enjoy this healthy spin on an old time favorite.
Prep Time
20 Minutes
Passive Time
Let Set Over Night
Prep Time
20 Minutes
Passive Time
Let Set Over Night
Vegan Carrot Cake
Print Recipe
Calling all carrot cake lovers! Living healthy no longer means living without your favorite cake! Enjoy this healthy spin on an old time favorite.
Prep Time
20 Minutes
Passive Time
Let Set Over Night
Prep Time
20 Minutes
Passive Time
Let Set Over Night
Ingredients
Cake
Vanilla Cashew Frosting
Servings:
Instructions
  1. Directions For Carrot Cake: Process all ingredients except for additional ingredients in food processor until process until even consistency. Sprinkle in remaining ingredients and pulse until evenly blended. Firmly press crust into silicone mold and refrigerate for 1 hour.
  2. Directions For Vanilla Cashew Frosting: Blend all ingredients until smooth even consistency in blender. Remove cake from silicone mold. Evenly spread frosting onto cake. Set aside in refrigerator for 1 hour.
Recipe Notes

Helpful Hint

The flavors of this cake get deeper and more powerful with each hour it sets. I suggest making these one day before you plan on serving for the perfect flavors.

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Sweets In The Raw: Naturally Healthy Book Launch Party

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raw book launch party

Earlier this month, I had my official launch party for my cookbook, Sweets In The Raw: Naturally Healthy Desserts, at True Food Kitchen Fashion Valley.  I pulled out all the stops to make it truly amazing! I figure you only have one big launch party for your first cookbook ever, right?!?

raw book launch party food

I was so happy to see everyone who came to support and celebrate the book, despite it being a Thursday night, the official start of the football season (Go Chargers!).

raw book launch party group shot

To see so many loving and familiar faces was truly humbling, but to see so many new people who have been following me through my blog, social media and TV appearances was incredibly flattering. Thank you ALL for being so supportive. I really hope you love this book and the desserts inside it as much as I loved creating it! With that being said, there were so many different things that came together to create this event, so I wanted to take a minute to share some images and thank some important people who made it all possible.

raw book launch party book display

vegan lemon cookies
vegan chocolate truffles                 sunfoods launch party
raw book launch party samplingraw book launch party 3

A massive thank you to Sunfood, True Food Kitchen (Lea, the restaurant manager there is the best) and BROOKE LIMPERIS PHOTOGRAPHY for sponsoring my event. Not to mention everyone who has made this cookbook a reality: Mike Carpenter (photographer), Stacey Uy (graphic designer for cookbook), Danielle Grady (editor), Lisa Dibbell (editor), Jeniffer Thomas (book consultant), Samantha Murphy (social media graphic designer), Kristi Dosh (national pr), Tricia van Dockum (local pr), Paulina LaScola (photographer) and of course my #1 supporter, Dan Marquis (test taster & husband).

raw book launch party people raw book launch party event                              raw book launch party book signing

Long before before creating this cookbook, I dreamed of how it could impact individual people’s lives and then hopefully, the world. At the event, I was able to hear everyone’s specific stories as to why they came, and those stories were truly inspiring.  To see the impact this project has already started to create is incredible. Without you, I would’ve never thought about making a cookbook.

raw book launch party group shot true food raw book launch party family pic

Strawberry Banana Nice Cream

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strawberry banana ice creamI love ice cream!! I mean, I really, really love it. So much so that I’ll hear an ice cream truck and want to go chasing after it! The struggle is real, guys.

You may know this already, but, sadly, I have a few problems with ice cream…
#1 I can’t eat dairy.
#2 Most ice creams are loaded with sugar.
To combat my dilemma, which I’m sure many other people are facing (I’m looking at you, millions of humans with diary issues!), I created several vegan ice cream recipes in my cookbook, Sweets in the Raw: Naturally Healthy Desserts. However, not everyone has an ice cream maker or 45 minutes to spare, so I needed to create an even easier option!
strawberry banana nice cream
And here you are! Enjoy this vegan, gluten-free and refined sugar-free Strawberry Banana Ice Cream the next time you are craving a sweet treat!
Strawberry Banana Nice Cream
Print Recipe
If you love ice cream, you have to try this delicious and much healthier vegan alternative!
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Strawberry Banana Nice Cream
Print Recipe
If you love ice cream, you have to try this delicious and much healthier vegan alternative!
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Cut banana into coin size pieces and freeze until rock solid. Process the frozen banana, strawberries and vanilla in a food processor. Process just until your nice cream looks creamy. Serve right away or save into a container and freeze until ready to serve.
Recipe Notes
Helpful Hint:
Hold onto the food processor in the beginning as the frozen bananas may cause a jolt in the very beginning!
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COOKBOOK LAUNCH PARTY & SIGNING AT TRUE FOODS KITCHEN!

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Vegan cookbook launch at true food kitchen Mark your calendars, you’re invited to MY cookbook launch event next week! If you live in San Diego (or you’re going to be in San Diego), I’d LOVE to see you!!

We’ll be at True Food Kitchen at Fashion Valley Mall on Thursday September 1st from 6-8pm.

Enjoy unlimited dessert tastings inspired from the cookbook, sips on fresh pressed juices from the True Food Kitchen Fashion Valley and enter into our many giveaways brought to you by Sunfood & Naturally Healthy Desserts.

RSVP to this event to win an in home workshop tutorial.
Books are available for pre-sale on Amazon.com, Barnes & Noble.com or can be purchased at event.

Hope to see you there!