A healthy and very easy recipe you don't even need an oven for
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Although it is autumn, I’m still harvesting summer carrots. I love them and I love making delicious recipes with them.
This is one of those recipes that I come back to again and again because it is so easy, healthy, yummy and you don’t even need an oven for this one!

It is also vegan and lactose-, gluten- and refined sugar-free.
You can eat this for dessert, lunch (lunchboxes), a snack or even as breakfast!

This recipe keeps about 2 weeks in the fridge in an airtight container and also freezes well. Just cut it into cubes and put it in the freezer. If you want a cube, just take it out of the freezer and defrost on your kitchen counter for about 20-30 minutes. Enjoy!

Carrot Cubes
Harvest your carrots, gather and prep all the ingredients
Put all the ingredients into the food processor and grind everything into a dough-like consistency which holds its form when pressed together
Put the mixture in a baking dish and press down well until it holds its form, cut into pieces and serve. Enjoy!

Sweet Carrot Cubes

A healthy and very easy recipe you don't even need an oven for
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Prep Time 20 minutes
In the fridge 1 hour
Course Breakfast, Dessert, Snack, lunch
Servings 16 Cubes

Equipment

  • Cuttingboard
  • Knife
  • Baking dish (18x18cm)
  • Food processor (fitted with the S blade)
  • Baking dish (18x18cm)
  • baking paper
  • Measuring spoons
  • Measuring cup

Ingredients
  

  • 3 Cups Carrots (cut into small pieces or grated and than measured)
  • 1/4 Cup Raisins
  • 1/4 Cup Dried apricots (without sulfur)
  • 3/4 Cup Dates (pit removed)
  • 1 to 1 1/4 Cup Walnuts or Pecans (start with one cup and add more if needed)
  • 1 Cup Desiccated Coconut
  • 1/2 TSp Cinnamon
  • 1 CM Fresh Ginger
  • 1 Pinch Salt
  • 1/2 TSp Tumeric powder (Optional)

Instructions
 

  • Remove the pits/stones from the dates
  • Cut the 1cm piece of ginger into smaller pieces (you don't need to be precise, just cut them up a little smaller)
  • Put everything into the food processor, fitted with the S blade, and grind everything together until it forms a loose dough. It should stick together easily and hold its shape, when you press it together in your hands.
    If it is to dry, add a little extra carrot. If it is to wet, add some extra nuts until you have the right consistency.
    If you want a little more of a vibrant color, add the tumeric powder now and mix it well.
  • Line the baking dish with baking paper. This way you can lift the mixture out with ease.
  • Put the mixture into your lined baking dish and press down well. Everything should stick together easily and hold its shape when later removed from the baking dish.
  • Cover it and put it in the fridge for at least an hour.
    You can also make this a day in advance and leave it in the fridge overnight.
  • Remove from the baking dish and cut into your desired size.
    I cut 16 Cubes out of a 18x18cm size baking dish. Of course if you want them bigger or smaller you're going to get less or more than 16.
Keyword recipe, Refined sugarfree, healthy, vegan, easy, Glutenfree, Lactosefree, Carrot
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