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Raw Glow’s No-Nut Carrot Pulp Cookies

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It is DAY 25 of "Raw Food Recipes with Excalibur" and we continue to celebrate our Excalibur Dehydrator Giveaway with the gorgeous Cecilia Kinzie from Raw Glow. She has brought her fantastic raw vegan no nut carrot pulp cookies to the party, and these little morsels are DELICIOUS! What a FANTASTIC way to use leftover carrot pulp from your juicing!

These cookies literally took me 10 minutes to make, before they were in my Excalibur dehydrator filling my house with the warm scent of Christmas! We had a dinner party while these babies were "baking" and, as people were entering the house, they all cried out in unison, "Wow, something smells AMAZING!" They then tasted these cookies, and were all scrambling in their purses to write down the recipe. 

The fresh raw coconut meat mixes beautifully with the carrots, and is sweetened with the dates, and accented with the cinnamon. You can watch Cecilia making these raw vegan no nut carrot pulp cookies in her video. Watch how to open a coconut in this video. There are TONS of videos on "How To Open a Young Thai Coconut" but this one is the best. SO easy! I deliberately had Scott (who had never opened a coconut) follow along with the video, and we had two coconuts opened, water drained, and meat scooped out in under 10 minutes. You can always freeze the water and meat for use later. See my note at the bottom of the post about organic coconuts. 

So, who is the lovely creator of this sensational recipe? None other than the incredible Cecilia Kinzie.

The Raw Glow Blog is particularly interesting to me as I have suffered from Epstein Barr Virus. After a life long battle with asthma, chronic sinusitis, depression, and many other things, Cecilia was diagnosed with Chronic Fatigue Syndrome 13 years ago. This began her whole foods journey. Cecilia began transitioning with the help of The Body Ecology Diet, and like me, benefited from proper food combining and fermented foods.

However, she was still tired. She then discovered Living and Raw Foods, and has been thriving on a raw foods lifestyle for 10 years now. Like me, she now enjoys a 75% raw foods lifestyle with some cooked whole foods. Cecilia is passionate about spreading the word about the magical healing properties of whole and raw foods. She is especially interested in connecting with other victims of Chronic Fatigue Syndrome, and giving them the hope that they CAN get better. Read more about Cecilia's personal story here.

Since starting Raw Glow, Cecilia has been a presenter at various events including Rawstock and The Santa Rosa Raw Health Expo. She organized a Raw Food Retreat in Hawaii, hosted an ongoing raw food potluck in Sonoma County for five years, and her recipes and photos have been featured in Living Nutrition Magazine (now called Vibrance). Cecilia also teaches raw food classes, and is available for personal raw food coaching consultations. Check out her Raw Glow Raw Foods Store, where Cecilia recommends her favourite healthy items. 

So let's talk about the delicious recipes! Cecilia's raw food recipes are quick, easy to digest, and taste amazing! Some of my favourites include: raw kefir sorbet, raw energy bars, marinated kale salad, pizza pate, raw rice pudding, and many others. Trust me, try these carrot pulp cookies and you will be desperate to try more of her recipes. 

There is also a TON of raw foods information on Raw Glow. One of my favourite things is the How To section, with articles and videos sharing raw foods tips and tricks. When you joing Cecilia's mailing list you receive her RAW FOOD STARTER GUIDE EBOOK and her ESSENTIAL RAW FOODS PANTRY LIST. You can also purchase Cecilia's GREEN SMOOTHIE CHALLENGE EBOOK.

*Just a note about the coconut: please purchase certified organic Thai coconuts wherever possible. Some companies use a fungicide dip such as formaldehyde or sodium metabisulphate before exporting to help eliminate mold and bacteria during the 4 - 6 week shipping process. There is a possibility that these coconuts have also been irradiated during the shipping process. Some coconuts could also be cross pollinated with palm tree, making them incredibly sweet. Please note that it is estimated that over 30% of young Thai coconuts are rotten at stores. This is indicated by a purple coloured pulp and water, with black spots and a pink tinge on the outer husk. Many health food stores also have great fresh organic coconuts. I buy them when they are on sale, open them in batches, and freeze the coconut water and coconut for later. You can also get them online at Exotic Superfoods. 

Thanks Cecilia for graciously being a part of this event. You are just RAWMAZING...

Learn more about Cecilia Kinzie at Raw Glow
Follow her on Facebook, Twitter, and You Tube

Raw Glow’s No-Nut Carrot Pulp Cookies

  • 2 cups carrot pulp (leftover from juicing)
  • 1 cup chopped pitted soft dates
  • 1 cup fresh young coconut meat (about 1 coconut)
  • 2 Tbsp coconut butter
  • 2 Tbsp chia seeds covered in 1/4 cup water to make a chia seed gel
  • 1 tsp freshly grated ginger
  • 1/2 tsp ground cinnamon
  • raisins for garnish (optional)
  1. Blend all the ingredients except for the chia seed gel and raisins in the food processor with the s blade until well processed.
  2. Transfer to a bowl, and mix in the chia seed gel.
  3. Form into small cookies (top with a raisin if desired) and dehydrate in the Excalibur dehydrator for about 20 hrs at 115 degrees.
  4. Makes about 16 small cookies.

Learn more about Cecilia Kinzie at Raw Glow
Follow her on Facebook, Twitter, and You Tube

Tip: How to prevent sticking when chopping dried fruits

Chopping dried fruits such as dates, apricots and raisins can be a sticky mess. The fruit sticks to the knife, the board and your fingers. To get yourself out of a sticky situation just rub a tiny drop of cold pressed oil onto the blade of your knife. The fruit will slide right off after cutting.

Hi Tess,

Thank you so much for including me. I came up with this recipe because I juice carrots a lot and wanted to do something with the pulp. I also am not a huge fan of nuts so I was happy that the coconut meat and coconut butter made the recipe rich without the use of nuts.

Yes, it is important to choose young coconuts that are heavy and a vibrant white. They should also smell sweet and be white inside, not pink or brown.

After some research, I discovered that coconuts are dipped in a fungicide similar to what is used on non organic avocados and bananas. It is highly unlikely that the fungicide is transferred through the thick shell into the coconut itself. Even after leaving a young coconut in food coloring for several days,  the coloring did not seep into the meat and water. Although, of course, one cannot know for sure unless the water is tested.

I do recommend leaving the plastic on the young coconut when cutting open to prevent any contact with the fungicide.

Also, sometimes young coconut meat is available in the freezer section in a natural food’s store. This might be an option for people who do not have easy access to young coconuts.

Thanks again for including my recipe and I hope people enjoy it!



Thanks for all of the great information Celcilia, and thankyou for sharing this amazing recipe and your talent as part of this event.

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