Raw chocolate nut truffles

Sorry I've been a bit M.I.A on here lately!
I'm still alive, and still living and loving my paleo lifestyle- although, if you ever come to my house, do not expect to see a clean kitchen! I'm always cooking (which I love) but I don't love the mess! Oh well, you can't have everything!

Here's a recipe I threw together today for on of my most favourite things to eat! Raw chocolate nut truffles. It's pretty much a combination of everything I love!
They are sweet and satisfying, plus full of great fat, vitamins and minerals. Just try not to eat the entire mixture before rolling- like everything- moderation is the key ;)

Recipe mades approx 14 little balls
1/2 cup medjool dates, pitted
1/4 cup cashews
1/4 cup macadamia nuts
1/4 cup almonds
1/4 cup walnuts

1/4 teaspoon cinnamon
1/4 teaspoon vanilla essence
1 tablesp cacao powder (extra for dusting on top)
1 tablesp desiccated coconut
1 tablesp cacao nibs
1 teaspoon mable syrup
1 tablespoon chia seeds
pinch sea salt

Blitz everything in food processor until sticks together when pressed.
Roll into 14 little balls (approx a heaped teaspoon each ball)
Put in fridge to set.

Raw chocolate caramel cheesecake

Another cake! Yep. I love making these delicious raw creations! Full of nutritionally dense ingredients, this cake tastes naughty but doesn't have any nasties in it that you get with traditional cheesecakes.
It is dairy free, gluten free, egg free, grain free, refined sugar free and vegan friendly!
The cake has a slight banana taste to it, if you're not a fan of banana's omit them and add another cup of cashews (preferably soaked) and increase the coconut oil to 1/2 cup.

Recipe

For best results, use a spring form pan. You can line it if you like.

Base

1 cup walnuts

1/2 cup hazelnuts

1/2 cup macadamia nuts (or almonds)

1 cup dates

1 tablespoon cacao

big pinch of sea salt flakes

Process all ingredients in food processor until ingredients stick together when pressed. 

Put into spring form pan, pressing down to make a firm base layer, going up the side of the pan slightly.  Put in freezer to set while making the cheesecake.

Cheesecake

2 Bananas

1/4 cup coconut oil, melted

1 cup cashews

1 cup macadamia nuts

1/4 cup rice malt syrup

1 teaspoon vanilla

1/3 cup cacao

1/2 cup coconut cream

Blend all ingredients in food processor until smooth. Pour on top of base, and put in freezer to set for 1-2 hours.

Caramel sauce

1 cup medjool dates, soaked (discard water before use)

1 teaspoon mesquite powder (optional)

1 tablespoon almond butter

2 tablespoons coconut cream

Blend all ingredients until smooth. Pour on top of cheese cake, smooth out top. Return to freezer to set for 4 hours, or overnight.

Cut with a hot knife while still frozen. Allow to soften a little before eating...if you can wait.

Top with raw cacao nibs. Nom nom nom.

Raw carrot cake with 'cream cheese' cashew frosting

I love carrot cake. Sweet and moist with a hint of cinnamon spice and a sneak of coconut. I also love cream cheese- cashew cream cheese that is! Smooth, lemony, creamy goodness.....mouth watering deliciousness!!! Ommnomnom get in ma belly.
I found a good recipe and have changed it up to suit my way of eating- gluten free, grain free, dairy free. It is also egg free and refined sugar free too.
It is wonderfully moist, dense, and totally satisfying.
So here it is!

 Don't mind my lack of food styling skill....

This is before it was covered in the cashew frosting

 Wala! My old cake decorating skills have come in handy....

The cake above is made in a very small (12cm diameter) spring form pan- so I halved the recipe below. Since I'm terrible at not eating the entire cake in one go, I thought I'd better make a small version...

Recipe
Use a spring form pan about 25cm diameter

Cashew frosting-
2 cups cashews (preferably soaked overnight, or for at least 4 hours, then discard water)
2 tablespoons lemon juice
2 tablespoons coconut oil
2 tablespoons of agave (or sweetener of choice)
2 tablespoons of coconut

Blend everything up in the food processor until smooth- if it seems too dry, add a little water. Set aside. Try not to eat...

Cake
2 carrots, roughly chopped
1 1/2 cups almond meal
2 cups pitted medjool dates
1/2 teaspoon cinnamon.

Process carrots until very fine. Add everything else, process until combined.
Press 1/2 mixture into bottom of spring form pan. Spread cashew frosting over top 1cm thick. Put in freezer for 2hours. Press the rest of the mixture on top. Freeze again for 2 hours.
Open spring form pan carefully, cover with rest of cashew frosting.
A small slice is perfect accompanying a cup of tea.
Enjoy!
Clair