Tag Archives: fun desserts

Carrot Cake Cupcakes! Life, Death & Life Again.

Fact:  A raw foodist CAN have carrot cake!  Fact: A raw foodist CAN have cream cheese frosting!  Fact: A raw foodist CAN eat an actual cupcake that you have to pell the wrapper away from! 

And my favorite fact of all.  I remember so fondly the times when my mom would make her famous carrot cakes.  Quite ahead of her time I must say, and very rustic…hand grating all the carrots, using half the sugar, and maybe even whole grain flour…but after she’d put it in to bake, me standing there, licking the Imagebatter off the spoon, and THEN…oh, and then…using my fingers to wipe clean the bowl.  So I thought that moment of nostalgia would forever be in my past until last night… FACT: Raw foodists CAN lick the batter bowl clean.  To boot, we don’t even have to worry about salmonella!

So I did it!  I made what I am told are delicious carrot cake cupcakes.  It was a bit arduous, so much so that I didn’t even realize that I was making them to the beat of my own drum–I didn’t have the tv or radio on at all.  And even though I’ve really stopped watching tv, I do like to have some background chatter while I’m making food.  Of course, there were the typical “Jinji, really?” moments.  First, I need a bigger food processor.  The little kitchenaid dealie isn’t going to cut it anymore!  I found myself ridiculously working in batches with 6 cupcakes worth of batter.  Next, I’m learning there are rules to baking.  Like, mix some ingredients first, then add the others.  With cooking, you can have flexibility…do what feels right.  But not with caking!  (caking, because it’s not really baking, is it?)  But the carrot shreds in too early, causing great upset to my dates and walnuts, and the happy goo they were trying to create together.  So, stop take out the shreds that hadn’t interrupted and continue.  Stop, remove have the 1/2 done goo because of small container, continue.  Did I add the spices?  Should I??  Continue.  I mean that’s a good 30 minutes of un-do and re-do and a big mess!

But finally in spite of myself, I came out  with a batch of frosting, and the lovely batch of batter pictured Imagebelow–shoved into silicone cupcake holders  (both the shoving and the silicone was actually pretty brilliant.  After they refrigerated for a while, I got nice densely packed uniform cupcakes that were super easy to remove!).  And, once I got half a brain and stopped trying to carve out perfect swirls of icing, like how it looks like in pictures, I put all the frosting in a ziploc bag and clipped the corner to pipe it out.  I’ve since learned Imagethat everyone knows to do that, but at the time I thought it was a stroke of pure genius. 

So everything cooled out in the fridge for a while as I basked in all my newfound carrot wisdom.  FACT: A rawfoodist CAN safely. literally, and relatively guiltlessly eat both the frosting and the batter with his/her finger before they even get the chance to make contact.  Sigh.  Oh!  And a joke:  You know you’re a raw foodist when “how long does it have to go in for?”  refers to refrigeration, not baking in the oven!  Hilarious, I know, I know.


 The Forbidden RAW Carrot Cake Cupcake

  • 2 c grated carrots–squeeze the juice out using a papertowl, and reserve for a juice or a shake
  • 1 cup dry walnuts
  • 1 cup dates
  • 2 T cinnamon
  • 1 T unsweetened shredded coconut
  • 1 T cacao nibs
  • Sea Salt
  • 1 T raisins

Process the walnuts and dates until they’re like a larabar consistency.  Add in carrots until everything is well combined.  Then, add everything else.  Put into a silicone cupcake tray.  Refrigerate for an hour or so.  Done.


  • 1 c soaked cashews
  • 6 dates, also soaked
  • Sea Salt
  • 1 T lemon juice
  • 1 t cacao powder

Process everything together, adding water as needed to get it to frosting consistency.  Spoon into a ziploc.  Refrigerate for the remainder of the time the cakes are getting cool.  

“Pop-out” the cupcakes, then pipe! Then top with hemp seeds, cacao nibs, cacao…coconut shreds, cinnamon.  ENJOYYYY!!! These are GOOOOD!

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Amazing Food Finds: Chocolate, Anyone?

So that’s chocolate as in cacao, raw cacao; that which all other chocolate and “chocolate” is born.  If you would ask anyone what thei impression of chocolate is, they would likely say some of the following…it’s sweet…my dessert of choice…it’s fattening, so I stay away from it…it’s a good caffeine boost…or to my die hard chocaholic sisters and brothers: it’s the death of me!

Well, you don’t have to thank me now–but Christmas has come early this year, my friends.  Chocolate does not actually have to be any of those things, and as I’ll describe, in its raw state, it is NOT any of those things.  Cacao is bitter.  Not sweet, in fact it’s not sweet at all until we add things to it.  So not sweet, that if you look at the nutrition panel on cacao nibs, you will see “Sugars….0 grams”.  So already I was interested, the clean foodie I am!  Fattening and unhealthy?  Negative.  Negative.  It’s a superfood in fact, and though that term gets tossed around quite a bit, there’s only a few of them out there–about 7, and raw cacao is one of them.  That means it possesses such a unique combination of nutrients that it measureably can promote life.  Take a look at these:

  • Raw cacao has more antioxidants than blueberries, green tea and red wine combined–more than 4 times over; so it  helps repair and resist damage caused by free radicals, and may reduce risk of certain cancers.
  • It helps regulate heartbeat and blood pressure, lowers LDL cholesterol, and reduces the risk of stroke and heart attacks more than any other food.
  • It makes us happy (not just in mind, but actually scientifically):  Cacao raises the level of serotonin in the brain; thus acts as an anti-depressant, helps reduce PMS symptoms, and promotes a sense of well-being
  • The minerals that Cacao is rich in are endless, but Magnesium is at the top of the list: Cacao seems to be the #1 source of magnesium of any food. Magnesium balances brain chemistry, builds strong bones, and helps regulate heartbeat and blood pressure. Magnesium deficiency, present in 80% of Americans, is linked with PMT, hypertension, heart disease, diabetes and joint problems.
  • And no, it will not make you fat.  Just ask any of your overweight rawist friends (haha): That fats found in cacao are healthy fats…think avocado.  So it actually helps digest food, burns very easily as fuel, and keeps you feeling full longer.

The trouble is when producers, even the environmentally astute, even the 85% base bars that have handcrafted, recycled paper for wrappers, and had women in Ghana craft it…once chocolate is heated, even a little bit–it loses the benefits I mention above.  And heat typicallly comes along with added sugar.  Literal sugar, corn syrup–and a myriad of other unnatural sweeteners.  Sorry, organic cane sugar counts too.  And that’s when you start to get into weight gain, cravings, blood sugar spikes, etc.

So you’ve decided to believe me, and now you don’t knwo what to do with your decidedly bitter chunks of raw cacao.  I was surprised myself at how that bitterness can actually work FOR the cacao–you get a real richness, and decadence when you:

  • Sprinkle in your overnight oats, other cereals or kefir
  • And, shakes!  Forget about it.  Half a frozen banana, raw cacao powder, and unsweetened cocnut flakes…HEAVEN
  • Blend into coffee and teas
  • Make a chocolate bar/fudge…raw cocao powder, coconut oil, agave nectar, pinch of salt, scrape of vanilla, some nuts–you’re in business!! 

It’s really limitless!  But for now, I leave you with my favorite amazing food find yet.  At 70 calories for TWO TABLESPOONS…Emmie’s Raw chocolate sauce is heaven in a jar.  A delicacy to end all other delicacies.  100% raw, and 200% delicious.  Perfect in…everything.  And most perfect alone.  Still, you’ve got to get some raw cocoa nibs and powder too.  Totally versatile, and so super healthy.  Afterall, it is on that same coconut shortlist of super foods!  ENJOY!

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