THE FULLYRAW VEGAN CARROT CUPCAKES
WITH ORANGE VANILLA CREAM FROSTING
Watch the video!
In celebration of my 26th birthday, I've made these cupcakes just for YOU!
Just WAIT until you try these bite size party favors that are absolute PERFECTION!
These desserts are PERFECT to make for any occasion and perfect to share with family, friends, kids, and more! The cupcakes are also perfectly portioned for those who want to keep true to a low fat raw vegan lifestyle; a few cupcakes meet your requirements for a low-fat day so that you can have your cupcakes and eat them too!
Ingredients for the Carrot Base:
Food Processor
Cupcake Holders/Fillers
Approximately 2-3 Cups of shredded
carrots (Food Processed)
1.5 Cups (according to you) of fresh dates
Half Cup of walnuts (less for lower fat)
Cinnamon
Fresh Slice of Ginger
Dash of Turmeric
Ingredients for the Frosting:
Approximately 2 Cups Soaked Cashews
1 Cups Pitted Dates
Small Stem or Scrape of Fresh Vanilla
Fresh Squeezed Orange Juice from 2-4 Oranges
Directions:
Combine all ingredients in a food processor until the mixture reaches the consistency that you want. I like mine gooey, so I let the machine run for longer. Most will want more of a "bread" type consistency, so don't let it go for too long as to get the proper texture.
Press this mixture into the cupcake liners and refrigerate.
Get ready to make your frosting!
Directions for Carrot Base:
Blend in a Vitamix or powerful blender. This
is VERY thick and creamy and may take a while to get perfect!
Spread this frosting onto your cupcakes with a spatula. You can also use a piping bag as shown in the video to apply the frosting on top. If you don't have a piping bag, you can always cut off the tip of a ziploc bag and apply your beautiful design from there!
Enjoy immensely! Thank you for sharing in my birthday celebration with me! I am so blessed
to have you in my life! HUGS!!!
This recipe is created for you with love by Kristina Carrillo-Bucaram.
THE FULLYRAW ICE CREAM DREAM!
Watch the video!
Directions for Carrot Base:
Freeze your bananas overnight, peeled and placed in a ziploc bag. When ready to make the ice cream, cut them into inch-sized pieces and blend them in a high speed blender like a Vitamix with your cinnamon and vanilla bean. Pour your banana ice cream into the bowl. Rinse your container. Then, blend your strawberries and raspberries and then pour them into the side of your bowl where you have your banana ice cream. Using a spatula, create a swirl of color with the red and white. Plate your ice cream and top with more berries! Savor and enjoy this dreamy deliciousness! :)
Please give this video a thumbs up if you like the recipe and share with family and friends! It's so yummy that everyone will love it! :)
This recipe is created for you with love by Kristina Carrillo-Bucaram.
Low fat raw vegan ice cream is one of the easiest and most delicious recipes to make at home for family and friends! It's sweet, cold, satisfying, and refreshing on a hot day. It's easy and affordable, and it's even great for athletes/ anyone trying to get more energy on a FullyRaw lifestyle. Four ingredients are all you need to have the perfect treat! Are you ready to taste this delectable delight?!
Ingredients:
7-9 frozen bananas
1 cup raspberries
1 cup strawberries
Dash of cinnamon
Pinch/ piece of vanilla bean
THE FULLYRAW PUMPKIN PIE BROWNIE!
If you love pumpkin pie, you will love my FullyRaw twist on this
delicious dessert!
Take a moment to count all of your blessings and be grateful this holiday! Sending my hugs and love!
Ingredients:
1 Pie Pumpkin (Raw)
2-3 Lbs Pitted Dates
3 Ripe Persimmons (Very soft to touch)
Half Cup Raw Carob
1 Tbs Cinnamon
1 Cup Pecans (Use extra dates if you want it to be fat free)
1 Cup Dried Black Figs
1 Tbs. Pumpkin Spices (Nutmeg, Clove, Etc.)
1 Tiny Pinky of Ginger
1 Small Vanilla Bean
Directions for Layer One:
In a food processor, combine 3/4 cup of pitted dates with the cup of pecans. Sprinkle with cinnamon. Process until it reaches a cookie-dough consistency. Press the mixture into the bottom of your brownie pie dish, and get ready for layer two!
Directions for Layer Two (Fugde brownie chocolate sauce):
In a high speed blender like a Vitamix, blend 3/4 cup pitted dates with your dried figs and carob powder. Be sure to de-stem the figs. You may need to add a cup of water to help it blend. You can also add cinnamon. When you get your fudge brownie "chocolate sauce," spread it on top of layer one. Layer two is complete!
Directions for the Pumpkin Pie Layer Three:
Blend your pie pumpkin, the remaining pitted dates, spices, and persimmons until you get a creamy filling! Spread this mix on top for layer three!Place your brownie pan into the freezer to set for 1-2 hours. When it's ready, take it out, slice, share, and enjoy!
This recipe is created for you with love by Kristina Carrillo-Bucaram.
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