This recipe for raw Carrot Cake Cookies has been exclusively created by Livia’s Kitchen to celebrate Zootropolis out now on Blu-ray & DVD and donated to London Mums.
Cookie:
- 7 squidgy medjool dates
- 150g carrot (peeled and with the ends chopped off)
- 3 teaspoons cinnamon
- 1/2 teaspoon vanilla powder
- 1/2 teaspoons ground ginger
- 1 tablespoon coconut oil
- 4 tablespoons ground flax
- 150g rolled oats
- 3 tablespoons maple syrup
- 60g raisins
- 100g pecans
Middle:
- 3 tablespoons cashew butter
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon vanilla powder
Method:
- Once the carrots are peeled, either grate them or cut them into chunks and add them to the food processor, pulsing until they are finely chopped.
- Squeeze the liquid out of the carrot and then return to the processor with all of the ingredients except for raisins and pecans.
- Blend until the mix is coming together.
- Add in the pecans and raisins and pulse them through the mix.
- Set this aside to firm up slightly and in another bowl, mix taught all of the ingredients for the middle.
- Roll the cookie mixture into small cookie shapes and then sandwich two together with the nut butter mix. Repeat until you have used all of your mixture up.
