Raw Carrot Cake with Cinnamon Essential Oil and Cashew Lime cream

I have been away travelling and haven’t had any time in the kitchen to play and create new recipes. So this week I had to make a huge effort to tie myself down and not get distracted and stay home and play!!!!

As I am sure you are aware, I don’t do dairy and so therefore I am always making my own nut milk every couple of days. I love the thought of making my own nut milk as you know exactly what’s going into your milk..eg no fillers, emulsifiers or thickners, just nuts, beautiful water, dates and salt. The issue that I now have, is that every couple of days I have heaps of almond meal or cashew meal that I cannot bare to throw away…….so I love being creative and finding ways to use up the nut meal.

This cake is beautiful and moist, almost too much so, a little like a pudding. Like most of this type of dessert you can eat it straight out of the freezer as a cold summer treat, I then slice it up and place it back into the fridge where it will hold its shape nicely.


I wanted to add the  Matcha green tea powder as it has wonderful health benefits such as it is high in antioxidants,boosts memory and concentration and helps to detoxify the body just to name a few,


I only added on teaspoon of Matcha Green tea as i didnt want to change the colour of the carrot cake, but if its for your eyes only then add more….and I added the baobab powder as it is high in antioxidants and vitamin C…and a delicous tangy flavour.





4 carrots (washed & peeled)
6-8 medjool dates (seeds removed)
1 tsp matcha green tea powder
1 tbs rice malt syrup
1 tsp baobab powder
½-1 cup almond meal (leftovers from nut milk)
1 drop of cinnamon essential oil
Good pinch Celtic sea salt

1 cup cashews (soaked overnight)
2 tbs organic coconut oil
1 tbs maple syrup (if desired)
2-3 drops lime essential oil



Place carrots in to blender and pulse to break them up a bit.  Add dates & pulse again.  Then add all other ingredients except for essential oil and blend until combined. 
If you’ve just made nut milk and you are using the almond meal from your fresh milk, this mix will be quite wet.    This cake is more like a pudding however, if you’d like a more firm dessert, I recommend you dry out the nut meal in the oven or dehydrator so that the cake is less moist.  Finally add the 1 drop of cinnamon oil & blend again.  Place mixture in prepared pan (For a fabulous presentation I used 2 small round 10cm springform tins).  
Place this mix in the freezer while you prepare the topping. 

Rinse and drain cashews.  Place into cleaned blender.  Add melted coconut oil & sweetener (if desired).  Blend until smooth.  If your cashew cream isn’t smooth, you can add 1-2 tbs coconut cream as this topping needs to be super smooth & creamy.  Add the 2-3 drops lime essential oil and blend through.    Retrieve base from freezer and spread cashew cream over the top and return to into freezer.   
Once firm, slice into portion sizes and sore in fridge.  This ensures the shape holds well and keeps the cake beautiful and moist.

Love to hear what you think about this recipe and the flavours I have put together.

Angela xx

Vegan Coconut Panna Cotta with Toffee

I recently travelled to the beautiful tropical island of Fiji,  in the South Pacific. I was travelling to Fiji to follow my business mentor Pat Mesiti,  for a 4 day business conference. After the conference we decided  to stay for an extra week, and consolidate what will learnt …………..who goes to Fiji for 4 days and then goes home?

We were staying luxurious  Sofitel Fiji Resort and Spa, Denarau Island. We were able to take our time and sample the food at their amazing restaurant’s, we had breakfast in the Lagoon restaurant, which has a lovely outdoor area where you can get up close and personal to the little tiny frogs and lilies.



After finishing our course we were able to explore the island and find the local markets and try local food, the type not designed for tourists’….I love being able to find local cuisine and flavours in little back streets. Un fortunately due to the recent hurricane more of the bananas and papayas had been wiped out, so a feast of pineapples and coconuts were on the menu, with about 8 tiny papayas  found and slowly consumed….just heaven.

We have recently returned home to the South Coast were we have endured horrific flooding and freezing tempturaturess…well after sitting on a tropical island for a couple of weeks anything is freezing. All I could think of was coconut, fresh sweet delicous, nourishing coconuts. Now I don’t have access to a coconut tree so the next best thing is an organic tin of coconut cream…and this is what I dreamt up…






1 can organic coconut cream ( I used Ayam  coconut cream, 270 mls)

1 1/2 teaspoon agar agar

1-2 teaspoons of organic coconut syrup or nectar

2 drops organic lime essential oil

Fresh fruits of your desire


Place 1/3 of a cup of the coconut cream into a small bowl and add the agar agar and stir , leave it for 5-10 minutes. Bring to a gentle boils the remainder of the coconut cream and then add the agar agar mixture and stir until it all has melted and is not grainy. Add the sweetener and stir for a minute. I then added two drops of organic lime essential oil.

Pour the cream into small moulds and let it set in the fridge ,it doesn’t take long, maybe one hour. Then garnish with fresh fruits,coconut chips, lychees,citrus fruits or you could then do what I decided to do…

I actually then did a second can of coconut cream as I was excited to make a vegan toffee.


Vegan Toffee

3=4 tablespoons of coconut sugar

a small amount of filtered water


Place the sugar in a small saucepan and heat gently ,then add your water and boil. This is a matter of watching and not letting it burn, most people have made normal toffee with white sugar so its the same technique. After an few minutes you can pour the toffee onto baking paper to let it set and then crush it and sprinkle over the Panna Cotta or you can be impatient like me and have a semi set toffee which was thick and sticky and be happy.

Hope you enjoy the vegan version of a fabulous traditional dessert.


Angela xx