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My raw vegan episodes have taught me so much about the power of imagination to create explosive flavors. In this recipe, I offer one modality for reusing your carrot post juicing pulp– please refer to my “I am Purifying Juicing” Blog to learn about juicing because this recipe follows juicing by reusing the leftover pulp. If you are juicing various fruits and veggies, then juice first your carrots, collect it, and set aside for this recipe.
I highly encourage you to explore your tastebuds- there are just so many ways to kneel and kiss your cooking counters, so have fun experimenting with your pulp remains. Feel free to use these ratios and ingredients as guidelines, and tweaking them according to your intuition and needs. Remember that we are in no man’s land here, meaning that we are pioneers concocting something unheard of and entirely new, which is exciting but we must retain adventure and curiosity so that we bypass linear judgemental expectations that can hold us back from exploring with excitement. This is no ordinary baking- these are little slices of heaven that esteem our courage and nourish us with healthy pride. Have fun, learn from the process, and above all delight in your creations!
“The genius of the heart silences all that is loud and self-satisfied teaching it to listen.”~Nietzsche
1 8-inch Round Baking Pan, about 6-8 servings
Ingredients For The Dough
- 8 oz of carrot pulp collected freshly. I reused my pulp from the same day of juicing.
- 2 eggs whipped
- 4 Tbsp melted oil- (coconut, ghee, or butter)
- 2 Tbsp maple syrup
- 1/2 tsp liquid monk fruit* (optional, monk fruit increases sweetness with less glycemic/calories. If not available, you can omit or just use an extra Tbsp of your maple syrup, adjusting sweetness to your palate.)
- 1 tsp vanilla extract
- 1 tsp almond extract
- Plentiful coconut oil for lining baking pan or optionally parchment paper/coconut oil
- 1/4 cup raw cacao powder
- 1/4 cup coconut sugar
- 2 Tbsp coconut flour
- 2 Tbsp arrowroot flour
- 1/2 tsp pink salt (or your salt of choice)
- 1/2 tsp baking powder**
- 1/2 tsp baking soda
- Preheat oven to 350 degrees Fahrenheit.
- Mix all your wet ingredients together in a spacious bowl. Set aside.
- Mix all your dry ingredients together in a spacious bowl, and then incorporate in two or three parts into the wet ingredients bowl, mixing by hand and gently.
- Notice the moisture content of your mix. Since we are using pulp, which is drier, and depending on your juicer’s way of producing pulp, you may want a tiny bit of moisture. You may optionally want a splash of non-dairy milk (1-2 Tbsp) or an extra egg. I didn’t add any extra moisture and just baked the recipe as written, and it was delicious, but I may opt for a splash of non-dairy milk next time. My dough is displayed on the picture below.
- Grease with abundant oil your baking pan- my stainless steel pans require a LOT of oil so that I can easily scoop up slices. I prefer coconut oil for lining my trays. Alternatively, you can line parchment paper on your pan with oil in order to perfectly pull out the torte.
- Bake until the middle of the torte is well set and a toothpick inserted in the middle comes out clean. Each oven varies in strength for baking. My smaller electric counter top oven made this recipe perfectly at the 45 minute mark.
- Take your creation out, and let cool so that the ingredients settle in. Frost afterwards. Serve and enjoy with devotion!
Ingredients For The Frosting
- 5 Tbsp melted oil, I opted for butter for its creamy, rich texture, but you can use coconut oil for a dairy free experience
- 3 Tbsp coconut sugar
- 1/2 tsp liquid monk fruit*
- 5 Tbsp raw cacao powder
- 1 tsp almond extract– which made it very almondy. You could optionally do 1/2 tsp vanilla extract and 1/2 tsp almond extract to assuage the almondy taste.
- 1/4 tsp pink salt or your choice in salt type
- Mix all ingredients and adjust flavors to your liking.
- Resist eating it all before frosting your cooled torte!
This is a chocolate almond torte after all, so some ideas for this recipe are: including almond flour, using almond bits in the dough, adding a splash of almond milk, and/or garnishing with almond flakes over the frosting. As berries become more locally available, blueberries, raspberries, strawberries, and blackberries would pair up yummily with this torte, even sprinkles of shredded coconut, pink salt, or cayenne for those spicy folks out there!
Chocolate used to be the equivalent of today’s Viagra. According to some sources, Montezuma, a colorful Aztec emperor from the 16th century, consumed a cup of chocolate before he visited his harem, and he drank up to three gallons of chocolate daily to improve his libido, http://www.warrellcorp.com Carrots are a rich source of beta carotene and lutein, which are antioxidants that can help prevent eye damage caused by free radicals.
*Monk fruit is low glycemic, no calories, and perfect for sugar mindfulness. I use it a lot to sweeten with other traditional paleo sweeteners so that I can conserve my use of them. You can use your own ratios of monk fruit with coconut sugar, honey, or maple syrup. Taste as you go, and you will find your heaven. I recommend getting PURE liquid monk fruit, not mixed with other processed sweeteners, so read the label to make sure.
**Baking powder traditionally is not paleo since it is made with cornstarch, but you can super duper easily make your own at home. In a small jar, shake vigorously 1 tsp cream of tartar with 1/2 tsp baking soda and 1/2 tsp arrowroot powder. Now you have 2 tsp of baking powder for use.