Raw Vegan Carrot Cake

Cake:
1 cup dates
1 cup dried pineapple rings
1/2 cup dried coconut flakes
3 large carrots, peeled
1 1/2 cups oat flour
1/2 tsp cinnamon
1/2 tsp allspice

Frosting:
2 cups cashews (soaked in water for 2+ hours)
1/3 cup maple syrup
1 tbsp lemon juice
1 tbsp liquid coconut oil
2 tbsp agave nectar
water as needed

Chop carrots into small pieces. Combine all cake ingredients into food processor and pulse until well combined into small pieces and sticking together. Press the mixture into a loaf pan or spring loaded round pan and place in freezer. For frosting, combine all ingredients into a clean food processor and pulse on high speed until smooth and creamy. Add water if needed for ideal texture. Spread onto the chilled cake and place in refrigerator to chill for 15 minutes.
* cashews must be soaked in water for at least 2 hours for the frosting to come out smooth

Zucchini Pizza Boats

2 large zucchinis
2 cups of chopped tomato
1 cup shredded mozzarella cheese (vegan)
1 tbsp chopped garlic
1 tsp dried oregano
1 tsp dried basil
1 tbsp olive oil
1 tsp salt
1 tsp pepper

Preheat oven to 375 degrees. In a bowl mix tomato, garlic, oregano, basil, olive oil, and half the salt and pepper and set aside.Cut zucchini in half lengthwise, scoop out center part of zucchini, sprinkle the remaining salt and pepper over zucchini and bake for 10 minutes.  Remove zucchini from oven and spoon tomato mixture inside the zucchini. Sprinkle cheese over the tomato mixture and return to oven for 15-20 minutes.