What to do with the Carrot Pulp-Cookies. Nut free recipe!

Hi there beautiful!! How are you enjoying autumn so far? I was up "early" (for me early) this morning, finishing my carrot cookies with raw chocolate "hats" that is left on top of the cookie to melt in the dehydrator. It's nice to start using the dehydrator more frequently now when it gets colder, my head is full of mouth watering ideas :) I'm home alone now for a couple of days, fully enjoying my own company, as I am a true loner, at least in periods. This is Goddess-time, to reconnect with my own pace, freak dancing in front of the mirror in the bedroom, listening to all my favorite music LOUD, and just caring about my self all day long. And yes, eating up all of these cookies. I made a carrot cookie recipe, considering the carrot-pulp issue: what to do with the minced pieces of carrot that is left after juicing? If you have a dehydrator, it is a great excuse to use it for pulp-cookies, whether it is nut pulp or veggie pulp. But of course, you can make these cookies without having any carrot pulp leftover. The chocolate on top is a three ingredient, super simple chocolate, but oh soo delicious! As usual, I'm only using VIRGIN coconut oil, as it has the nutrition intact and flavors and aromas. 

Carrot Pulp Cookies with raw Chocolate hats, (nut free!)
In swedish further down..

• 300 g Carrots or 1.5 cups Carrot pulp
• 1 cup shredded Coconut
• 2 tablespoons Tahini
• 0.5 cup Water
• 2 tablespoons Agave nectar
• 2 small pinches of Himalayan salt
• 2 teaspoons Mesquite
• 0.5 teaspoons real Vanilla

Grind the shredded Coconut into a fine flour in a coffee grinder or blender. If you don't have carrot pulp, add the 300 g of carrot to your food processor and process until smooth. Put the flour in a food processor and add the rest of the ingredients and process until you have a loose dough. On a dehydrator tray with a mesh sheet on, make cookies using a pastry bag with a wide tip, or form the cookies with your hands. Make room for the melted chocolate by pressing down your finger in the middle. Dry them for 3-4 hours.

Chocolate Hats


• 4 tablespoons virgin Coconut oil
• 4 tablespoons raw Cacao powder
• 2 tablespoons Agave nectar

Melt the Coconut oil using a water bath, or melt it in your dehydrator. Add the Cacao and Agave and stir by hand. Pour the melted chocolate into chocolate forms and put in the fridge to harden, or simply pour the chocolate in the hole when they are dry. Enjoy!


If you like my recipes you will love my ebook The Raw Dessert Revolution! Chek it out here.

Morots pulp Kakor med "Chokladhattar"

• 300 g morötter eller 3 dl morots-pulp

• 2 dl riven Cocos

• 2 msk Tahini

• 1 dl Vatten

• 2 msk Agave nektar

• 2 små nypor Himalayasalt

• 2 tsk Mesquite

• 0.5 tsk äkta Vanilj

Gör först ett fint mjöl av den rivna Cocosen i en elektrisk kaffekvarn eller blender. Har du ingen morotspulp utan har skalat och vägt upp 300 g morötter, hacka dom i mindre bitar och kör dom i matberedaren någon minut tills de blir mycket finfördelade. Tillsätt sen mjölet med resten av ingredienserna till en matberedare och mixa tills du har en lösare deg. Häll degen i en spritspåse med vid munstycke och tryck ut kakor. Hjälp till med händerna för att snygga till. Har du ingen spritspåse kan du rulla bollar och platta ut dom. Gör en grop i mitten av varje kaka där chokladen ska vara sen. Torka i torkugnen i 3-4 timmar.

Chokladhattarna

• 4 msk virgin Cocosolja

• 4 msk raw Kakaopulver

• 2 msk Agavenektar

Smält Cocosoljan i ett vattenbad eller i torkugnen. Blanda sen i Kakaon och Agaven, rör för hand. Häll på ischokladformar och låt stelna i kylen alternativt häll på chokladen över kakorna när de torkat. Njut!

Om du gillar mina recept kommer du älska recepten i min ebok The Dessert Revolution (på svenska). Ta en titt här!