A nut-free version of a no-bake vegan carrot cake, topped with a deliciously smooth layer of coconut cream. This recipe is gluten-free, grain-free and paleo, refined sugar-free, nut-free, and can be made raw and with no added oils (see notes).
*For the coconut chips, you’ll want to use ones that are as similar to these in texture and consistency (crisp, thick, and nicely toasted). They add a good dose of coconut flavor to this cake. I used these. You can usually find them at health food shops and the natural aisle of many grocery stores, or online (amazon or iherb etc.). If you can’t find those, look for something similar, just keep in mind that if you’re using finer chips, for example, you might need to make a bit more of the crust as they’ll process into a finer consistency. Alternatively, if you prefer, you can use sliced almonds or other nuts / seeds of your choice.
**Coconut butter / manna is a product made by the blending of shredded coconut (sort of like a nut butter, but from coconut). It’s not the same as coconut oil. A common brand available in stores in North America is Nutiva. You can also make your own at home if you’ve got a good food processor (there are instructions and a video tutorial on how to do that in my book Unconventional Treats).
Storage notes: After setting and being sliced, the cake can be kept in the fridge or can be frozen and thawed out as needed.
To make this recipe raw: use dehydrated thick coconut chips similar to those used in the recipe (or alternatively can use sliced raw almonds or other nuts / seeds). For the sweetener, use a raw alternative like raw agave or raw coconut syrup in place of the maple syrup.
To make this recipe with no added oils you might want to omit the raisins (depending on your sensitivity level) as they are typically sprayed with a very light amount of oil. It's quite a negligible amount, so unless you're particularly sensitive to oils, it shouldn't be a bit deal to use them.