Healthy with Jodi

Carrot Cake with Vegan Cream frosting (raw-no bake)

    Vegan, Gluten Free

    Happily Serves 16



    1 1/4 Cup Cashews

    1/2 Cup Coconut Cream 

    2 Tbsp Lemon juice

    3 Tbsp Maple syrup

    1 tsp Vanilla extract

    Soak the cashews in hot water for about an hour.  Drain and rinse.

    In a food processor add cashews.

    Add coconut cream, lemon juice, vanilla, maple syrup, and blend on high until creamy.  

    Cover and refrigerate to chill.


    2 Cups finely shredded carrots

    2 Cups Medjool dates 

    1 Cup Walnuts

    1/2 Cup Brazil nuts

    1 Cup Sweetened Coconut flakes & Pumpkin Seeds

    2 tsp Vanilla extract

    1/8 tsp Nutmeg

    ¼ tsp Himalayan sea salt

    1 1/4 tsp Cinnamon

    1/4 tsp Ground Ginger

    1/2 Cup Coconut Flour 

    Soak Dates for 1-4 hours.  Remove pits.

    Chop carrots and set aside.  You can cook the carrots for 7 minutes if you can’t handle as much raw food.

    In a food processor, blend the dates until a ball forms. 

    Remove and set aside. 

    (Tip: a 7 cup processor works best.  Or cut the recipe in half when making as to not overflow the bowl.)

    Blend the nut mixture, vanilla, salt, and spices until a semi-fine meal is achieved. 

    Add the dates and shredded carrots back in, pulse until a loose dough forms and the carrots are just incorporated. Do not to over-blend, you are looking pliable dough not a purée.

    Transfer mixture to a mixing bowl. 

    Add coconut flour and stir to combine.  Make sure to do this step by hand to keep the mixture light.

    Once well combined, set aside.

    Use coconut oil spray to Prepare a 8×8-baking dish with high edges. 

    Add the cake mixture, spread and press down evenly.  Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. 

    Add the frosting, tap out any air bubbles. 

    Freeze for 3-4 hours. To serve, let it thaw on the counter for about 25 minutes. 

    Tip:the frosting will begin to get soft if the cake sits out at room temperature more 2 hours.

    Raw Pumpkin Pie Recipe

      Raw Pumpkin Pie Recipe

      Happily serves 8

      Raw ,Vegan, Paleo, GF (Gluten Free

      All organic ingredients


      1 cup soaked dates 

      1 cup pecans 

      I cup walnuts (can use sub cashews or almonds) 

      Optional: 1/4 cup figs 

      1/8 teaspoon of Himalayan salt

      To make the crust:

      Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


      1 baking pumpkin (about4-6cups) 

      1 cup dates

      4 TBSP softened coconut oil or coconut cream 

      1/3 cup maple syrup (can sub coconut nectar)

      1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

      To make the filling

      Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

      You can used canned pumpkin, but fresh pumpkin is so much better tasting

      More Pumpkin Pie Recipes