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  • Maria Fernanda López

Seed Cycling Carrot Cake Fudge (Vegan & Keto)

Food has such a huge impact in our bodies, whole some and nourishing foods promote the appropriate function of our cells and organs. If you are new here you probably don't know that I treated my acne with seed cycling. I have a whole blog post on this topic, just read here!

The main uses of seed cycling are to help regulate hormones, reduce the pain during PMS, and helps to treat acne, which was my case. The key points are that rotating seeds provide your body essential nutrients during your two phases of your period (again, I explain everything in my Seed Cycling Blogpost), B vitamins, zinc, magnesium, vitamin E and healthy fatty acids.

I have been doing it for more than a year, and the easiest way to keep up with this cycle and don't forget to get those seeds in is my adding them into recipes!

I have different versions that you might want to try! All of them are delicious, and if you are a man, don't worry, you'll love them too!

This recipe is a little big twist to carrot cakes. Did you know that carrots are a good source of beta-carotone? That can have an anti-inflammatory property, plus it also contains antioxidants and vitamin C, which is key for collagen synthesis.

You won't need your oven for this recipe, only your food processor or blender. As easy as that! This recipe is also:

- Low carb

- Vegan

- Gluten Free

- Dairy Free

Hope you enjoy as much as I did! They are creamy and silky, easy and so flavorful! The combination of carrots and tahini is just amazing!


Seed Cycling Carrot Cake Fudge

By Maria Fernanda Lopez

Serves 12 bites


- 2 cups (250g) of steamed carrots

- 3/4 cup of raw tahini

- 1 tsp of cinnamon

- 1/2 tsp go ginger

- 1/8 tsp of clove

- 3/4 cup of raw sunflower seeds

- 2 Tbsp of raw cacao nibs


1. In a food processor add the carrots, tahini, sweetener and spices.

2. Pour the mix into twelve silicone muffin cups.

3. Top with sunflower seeds and cacao nibs.

4. Freeze for at least three hours and EJOY!


Nutritional Information (per serving 171 kcal)

Fat: 14g

Carbs: 6.2g

Fiber: 2.4g

Protein: 5.4g

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