Carrot Cake Balls

ingredients (4 pieces):

Carrot Cake:

• 2 dl finely shredded carrot

• 5 dates

• 6 walnuts

• 0.5 tsp cinnamon

Icing:

• 1 dl cashew (soaked for 2 hours)

• 1 dl raw coconut water

• 1 date

• 2 tsp lemon juice

• 1 tsp vanilla

How to:

Carrot Cake Balls:

Blend the carrot, dates, walnuts and cinnamon in a food processor. Roll into 6 balls and place them in the fridge for 1-2 hours.

Icing:

Blend the cashews, coconut water, date, lemon juice and vanilla in a blender for a couple of minutes until it’s nice and smooth. Dip the balls into the icing and and put them back into the fridge for another hour.

Rainbow Pasta

Ingredients (1-2 servings):

Noodles:

• 1 zucchini

• 4 big carrots

• 4 red beets

• 4 yellow beets
  

Dressing:

• 1 mango

• 0.5 avokado

• Juice of 2 oranges

• Handfull Cilantro

• 1 green onion

• ½ dl raw pistachios

• Juice of 1 lime

How to:

In a blender, blend all the dressing ingredients until it’s all smooth. With the help of a spiralizer spiralize all the vegetables to make the vegetable noodles.

Put the vegetable noodles into a bowl and pour the sauce over it and serve!

Raw Vegan Sushi

Ingredients (1 roll):

• 1 dl cauliflower rice

• 1 Nori sheet (dried, not toasted)

• 0.25 cucumber

• 0.5 carrot

• 0.5 avocado

  Dip: Coconut aminos

How to:

Take the nori sheet and spread the avocado on it. Then press down the cauliflower rice on to it.

Cut the cucumber and the carrot into thin sticks and place them on one of the edge of the nori sheet. Then roll it up like you would with any other sushi. Make sure to press it tightly and use a super sharp knife to cut it.