Easter Treats: Raw Carrot Cake & Caramel Easter Baskets

This week I'm coming at you with some chocolatey goodness in anticipation of Easter's arrival, plus a veggie spiked dessert for good measure. I'm back on the raw buzz at the moment as I'm battling with some health issues (more on that at a later date), and both of these stunning recipes fit the bill!

White Chocolate and Cardamom Truffles

White Chocolate and Cardamom Truffles

Do you remember the fabulous cacao & hazelnut slab recipe that Megan May of Little Bird Organics shared with me from her app The Unbakery last year? These two fabulous recipes I'm sharing here today are from the Easter recipe collection for the app, which will be included alongside white chocolate and cardamom truffles (above) and raw cross buns. Anyone with The Unbakery app will be able to view them from Friday 7th April (make sure to update your app!). Plus, in celebration of all things chocolate, Little Bird will have a sweet deal of 20% off all chocolate items on their website including cacao superfoods grawnola, chocolate macaroons, cacao & raspberry macaroons and a selection of other chocolate goodies from Ceres Organics, Chai Guy and Natava Superfoods (Friday 7th up until Monday 18th April).

Raw Caramel & Cream Easter Nests

These gorgeous Easter nests are made with a magnesium rich raw cacao, coconut and date casing then filled with decadent raw caramel and a touch of coconut cream. The perfect creme egg substitute!

Make time: 30 mins
Soak time: 2-4 hours
Setting time: 1-2 hours
Makes: 6 large or 12 mini nests
Equipment required: blender, food processor

For the Cacao Case

  • 3/4 cup desiccated coconut
  • 1/2 cup threaded/shredded coconut (this adds a nice texture but you can use more desiccated coconut if you can't source any)
  • 1/3 cup cacao powder
  • 1/3 cup pitted dates, packed
  • 3 tbsp melted cold-pressed coconut oil
  • 1 tbsp melted cacao butter
  • 1/2 tsp vanilla extract
  • Pinch sea salt

For the Caramel Filling

  • 1/4 cup cashews (soaked 2-4 hours)
  • 1/2 cup pitted medjool dates
  • 1/4 cup liquid sweetener (maple or brown rice syrup)
  • 1/2 tsp vanilla extract
  • 1/4 cup melted cold-pressed coconut oil
  • Pinch sea salt

For the Coconut Creme

  • 4 tbsp coconut butter, softened
  • 3 tbsp coconut nectar

To Finish

  • 3/4 cup dried threaded/shredded coconut
  • 12 mini raw easter eggs (buy, make your own with homemade or store bought melted raw chocolate set in mini egg moulds, or just use a square of your favourite raw chocolate in place of each mini egg)

To make the cacao case

  1. Place the dates in a food processor and blend for 30 seconds until they are chopped up but not quite forming a paste.
  2. Now add the vanilla, coconut oil and cacao butter and blend for another 20 seconds until well combined (almost forming a paste). Add in the dry ingredients and pulse until just combined.
  3. Line a regular or mini muffin tin with plastic wrap and divide the mixture between 6 (or 12 for mini) of the muffin cups. Press evenly into the bottom and up the sides of the muffin tin, the mixture will not hold together particularly well but will come together once set in the fridge.

Caramel filling

  1. Place all of the ingredients except for the coconut oil and cacao butter in a blender and blend until completely smooth.
  2. With the blender running, slowly pour in the coconut oil and cacao butter, blending until fully incorporated.
  3. Spoon the caramel into the muffin cups and set in the fridge or freezer for 1-2 hours until set.

Coconut creme topping

  1. Combine the coconut butter and sweetener in a small bowl and place one tablespoon in the centre on top of the caramel filling (use less if making the miniature version).

To serve

  1. To finish, top with a heaping tablespoon of shredded coconut and a couple of raw mini Easter eggs. These delightful little nests need to be stored and served from the fridge as the coconut oil will melt quickly on a hot day.

raw carrot cake

Raw Carrot Cakes

Great for amping up your vegetable intake in a delicious way! Instead of mini cakes, you could make one larger layer cake or your own take on the old-school square one that is served at The Unbakery. These stay beautiful and moist in the fridge for about a week.

Make time: 1 hour + component recipes
Setting time: 30–40 minutes
Serves: 10
Equipment required: blender, food processor

For the Cake

  • 1 1/4 cups dried activated almonds (you can substitute for raw, unsalted almonds)
  • 1 1/4 cups cashews
  • 2 1/4 cups dried coconut
  • 1 1/2 cups almond pulp
  • 2 medium carrots (approximately 1 1/2 cups grated)
  • 1 cup dried currants
  • 1 1/2 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp vanilla extract
  • 2 pinches sea salt
  • 1 tbsp lemon zest
  • 1/3 cup lemon juice
  • 3/4 cup date paste
  • 1/3 cup organic maple syrup or raw honey
  • 1/4 cup melted cold-pressed coconut oil

For the Lemon Cream Cheese Frosting

  • 1 cup cashews (soaked 2-4 hours)
  • 1 cup fresh young coconut flesh
  • 1/2 cup maple syrup
  • 1 tbsp nut cheese (recipe on the app, or you can use additional lemon juice)
  • 1/3 cup lemon juice
  • 1 tbsp vanilla extract
  • Pinch sea salt
  • 1 cup cold-pressed coconut oil, melted

To make the frosting

  1. Begin by making the frostingDrain the soaked cashews and rinse thoroughly. Put cashews, coconut flesh, agave, nut cheese, lemon juice, vanilla and sea salt in a high-speed blender, adding enough filtered water to blend until completely smooth, around half a cup. With the blender still running, slowly pour in the coconut oil until fully incorporated.
  2. Leave to set in the fridge or freezer for 40 minutes to 1 hour before using. Meanwhile, make the cake.


  1. Blend the almonds, cashews and 1 & 1/4 cups of the dried coconut in a food processor until they resemble a flour. In a bowl, add the nut pulp, "flour," remaining coconut, grated carrot, currants, cinnamon, nutmeg, vanilla, salt and lemon zest, folding together with your hands.
  2. Blend the lemon juice, date paste, sweetener and coconut oil in a food processor or high-speed blender and set aside. Now add the wet mixture to the dry ingredients and mix together with hands until everything is combined and sticking together. Line your mini cake, cupcake or regular cake tin with plastic wrap (note: you can get biodegradable plastic wrap). Divide the mixture into however many layers you would like in the cake, we usually do three layers, as pictured. 
  3. Divide the first of the three lots of mixture between the mini cake tins or as the bottom layer if you are making one cake. Now add a layer of frosting on top, alternating between cake and frosting, finishing with a layer of the lemon cream cheese on top. Dust with cinnamon and serve.

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Gemma McLeodComment