Carrot
Puddingcakes
by Ed Latson
Pudding Ingredients
2-1/2 med. carrots
1/2 lb. raw almonds
1/2 lb. dates
3/8 cup raw honey
Pudding Instructions
Grate the carrots in a food processor
Install the "s" blade in the food processor and process the carrots until they
are lightly coarse, then place in a bowl.
Process the almonds until fine, then set aside in bowl.
Process the dates, then add the honey.
Add the process nuts to the date-honey mixture and mix/process
Mix the nut-date-honey mixture into the processed carrots by hand.
Spoon the mixture into cups or cake pan, or roll into balls
Topping Ingredients
1/4 lb. raw almonds
1/4 cup raw honey
1/2 tsp. vanilla
Topping Instructions
Process the almonds to an almond butter
consistency
Add the honey and vanilla and process further
Spoon a dollop of the topping onto the cakes or balls and enjoy!
Recipe courtesy of the Living Nutrition Magazine |
