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Mini Raw Vegan Carrot Bake Bites

 In CBD Recipes, Education

Bring a treat that provides ease for all this Easter! Our friend, Shuang Shuang, over at the Shuangy’s Kitchen Sink whipped up a delicious, vegan, creamy, CBD infused twist on an Easter favorite: Mini Raw Vegan Carrot Bake Bites. This is a perfect, quick, and easy recipe for Easter that is right around the corner!

These raw bites are infused with our most popular product: Full Spectrum Oil. This oil is vastly different from our Classic Mint CBD Oil, providing your body with an array of benefits far beyond what the Classic Min Oil provides. CBD isn’t the only cannabinoid that is infused within this recipe. Infused with Full Spectrum Hemp Oil, these bites provides your body with an array of each unique cannabinoid from CBD, CBG, CBC, CBN, and THC (less than .3% THC). 

The cannabis plant contains hundreds of different phytochemicals including cannabinoids, terpenes, and other compounds. When CBD is referred to as “full spectrum” or “whole plant extract”, it means that product contains CBD as well as all other cannabinoids found in the cannabis plant including CBN (Cannabinol), CBG (Cannabigerol), CBC (Cannabichromene) and THCV (Tetrahydrocannabivarin), to only name a few. And yes, along with these cannabinoids, hemp-derived full spectrum products also contain trace amounts of THC (Tetrahydrocannabinol), terpenes, and flavonoids.

While there is still so much to learn about these other compounds, researches in Israel have discovered that whole-plant cannabis extracts (also known as Full Spectrum Hemp Oil) that contain these other cannabinoids are more beneficial than isolate extracts that contain just CBD alone.

If you are on the fence about what oil to add to your kitchen goodies, visit the blog What’s Happening in the World of Wellness to learn the difference between the Classic Mint Oil vs Full Spectrum Oil.

For the full recipe of these Raw Vegan Carrot Cake, head over to the Shuangy’s Kitchen Sink Blog.

Ingredients

Raw Carrot Cake

  • 1 cup raw cashew divided in half
  • 1 cup raw walnuts
  • 1/4 cup coconut shreds
  • 1/4 cup coconut oil
  • 8 mejol dates
  • 2 cup fresh grated carrots
  • 1 serving carrot cake spice
  • 1 serving of Raw Full Spectrum Oil

Cashew Coconut Cream

  • 1/2 cup cashew butter or raw cashew
  • 1/2 cup coconut cream
  • 1/4 cup maple syrup optional
  • 1/2 serving carrot cake spice

1 serving Carrot Cake Spice

  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cardnom
  • 1/2 tsp allspice

Instructions

  1. Soak raw cashew and walnuts overnight in warm water with a pinch of salt. Drain and rinse before preparing these carrot cake bites

  2. Soak dates in hot water for 10 – 15 minutes. Then take out the pits.

  3. In a food processor pulse all the dry ingredients for carrot cake – nuts, coconut, spices together into uniformed crumb

  4. Then add dates, coconut oil, and grated carrots, blend again into a gooey textured dough. If the batter still appears to be crumbly, add 2-3 tbsp of nut milk gradually until the desired consistency

  5. Scoop the carrot cake batter out into a muffin pan. Either spray the muffin pan down with some coconut oil or use non-sticking silicon cup. Then leave the pan in the freezer for an hour

  6. To make the coconut cashew cream, combine and mix all the frosting ingredients in either by hand or using a food processor. If using raw cashews, I recommend blending using a high-speed food processor to ensure a silky smooth texture

  7. Frost the Carrot Cake and garnish with a little fresh carrots and walnuts

  8. Freeze for another 2 hours then pull the carrot cake bites out of the muffin cups. Enjoy!

Recipe Notes

  1. Soaking nuts and seeds help make the nutrients and minerals more available for our bodies to digest. It also makes raw desserts come out fudgy and smooth.
  2. You can substitute raw cashew with cashew butter which is more convenient and result in a smoother consistency.
  3. For storing and serving tips, see the post above.
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