Chocolate Carrot and Zucchini Cake
CHOCOLATE CAKE
1 cup almond nut pulp (from almond milk)
2 T. hemp seeds
1 cup grated carrots
½ cup grated zucchini
½ cup date paste or caramel date paste
¼ cup real maple syrup
½ cup cacao powder
¼ cup coconut oil
1 t. Himalayan salt
½ t. vanilla
½ t. cinnamon
¼ cup almond milk
Put all ingredients in food processor and process until smooth.
Spread cake dough on dehydrator tray with paraflex sheet. Keep the dough about 1/2 inch thick. Dehydrate on 118 for 3-5 hours. (time depends on size and power of dehydrator. Also humidity)
Remove from dehydrator, place another tray on top (with screen only) and flip. Peel off paraflex and continue dehydrating for another 3-5 hours until firm but not hard.
Cut into squares or rectangles and layer with one of the following fillings.
In a Hurry?
One of my favorite “GO TO” snacks is to use this cake recipe to make little brownie bites. They are especially yummy with 65% cacao chips added to the batter!
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Stir in about 1/3 of a bag of cacao chips
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Refrigerate until firm enough to scoop
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Use small to mini scoop to create balls
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Dehydrate, on the screens only, overnight or until firm on the outside.
CHOCOLATE MOUSSE
1 ½ cups raw cashews soaked and then drained
1 cup grated zucchini
1 small avocado
¼ cup coconut oil
½ cup cacao powder
½ cup of date paste or caramel date paste
¼ cup real maple syrup
½ tsp. Himalayan salt
½ tsp. cinnamon
1 tsp. real vanilla powder
CREAMY CASHEW ICING
1 ½ cup raw cashews, soaked 2-3 hours and rinsed
4 tablespoons coconut oil, melted
2 tablespoons raw honey
2 tablespoons real maple syrup
1 teaspoon vanilla
2 teaspoon fresh lemon juice
½ teaspoon Himalayan salt
1/8 -1/4 cup almond milk, as needed for blending
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