A cake for Breakfast

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So, I found this girl on youtube, called fullyrawkristina.
No, I don’t go fully raw (especially not while we have about 7 months of freezing cold weather a year). But as I love the 80/10/10 concept of health and living (I might do a post to explain it…, but not right now. Are you reliefed?) and fullyrawkristina and her youtube channel is all about the 80/10/10 lifestyle, I thought I do something inspired by her. So if you love carrot cake, sweetness, cashews and wintery spices: Continue reading. If not: Time to leave and maybe visit me an other time, thanks.
I have to make a confession: This dish is (wait with sniffing at it if you’re allergic to the word) vegan. (Damn, she did it again!) But trust me, you will love this creamy little glass of carrot spice heaven anyway.
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The great thing: I made it as a Dessert, but it’s a nice little Recipe for Brunch or Breakfast too.

——- Carrot base with Dates, cinnamon, Nutmeg, Clove, Ginger, dried Mulberries or Raisins ——-
——————– Cashew Cream with Cashews, Lime, and natural sweetness of Dates ——————–

Find the Recipe Here or go to “Vegan Delight Bites”
Enjoy!
Autumn greetings to you all
Emily

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