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Carrot Cashew Fudge Gems

March 26, 2018

 

I'm back with a new recipe! I know it has been a while, but school has been really busy and draining. Other things have been going on and I'm also trying to grow from them. As I always say it on my Instagram captions, we grow from experiences, we a become wise day by day. In the last past weeks I wanted to engage more with you not just with nutrition stuff but with life and wellness too. That includes sharing and creating more recipes for you!

 

This were inspired by the season, easter. With all the carrots and rabbits going on, a cashew carrot fudge seemed about right. Besides I wanted to use the food processor I got back in January which I only used three... four times maybe? I promise I will be creating more recipes with it! After this one, that I hope you like as much as I did, I will be creating more variations.

 

So the main ingredients are carrots and cashews... fats, fiber and vitamins. The thing with some vitamins like A, D, K, and E is that they only get absorb in presence of a fat! Here's where cashews come to play.. plus adding amazing flavor and creaminess. And I don't know if you know but, mayo is a great add up to bake goods for some reasons: It add MOIST, CREAMINESS, and HEALTHY FATS if you are using the right kind (I use avocado oil mayonnaise: for high heat resistance and mono saturated fats).

 

 

Forgot to mention! This little gems are keto, paleo friendly! TRUST ME, they are insanely delicious.

 

INGREDIENTS (11 bites)

 

- 1/2 cup of chopped carrots

- 1 cup of raw cashews

- 1/4 cup of avocado oil mayonnaise (can substitute for coconut oil if vegan)

- 1/4 cup of monk fruit sweetener (I used this one)*

- 2 Tbsp of nut milk or water

- Cinnamon, nutmeg, clove and ginger to taste

 

METHOD

- Soak your cashews for 30 minutes. Then process until they get soft and creamy (not like butter though).

- Add your carrots, spices and almond milk. Process until it gets smooth!

- Add the monk fruit. Process once again.

- Add the mix into silicone ice trays and freeze for at least 2 hours.

 

*If you don't have monk fruit feel free to use coconut sugar, organic stevia, or honey (but skip the almond milk if you use honey).

Nutritional Information (per serving) 98 kcal

Fat: 8.7g

Carbs: 3.6g

Fiber: 0.7g

Protein: 1.9g

 

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