Jo Schaalman and Jules Peláez run the Conscious Cleanse, a program whose fans include Bobbi Brown, Robyn O’Brien, JJ Virgin and more. Their program, which has helped thousands of clients heal their bodies, regain vitality and lose weight, is the inspiration beyond their new cookbook, The Conscious Cleanse Cookbook.

The cookbook is filled with the kind of simple classics we eat daily — fresh, delicious, fun and easy to stick to. The drool-factor on this grain-free, no bake carrot cake has everything to do with pecans, walnuts, cashews and dates — yum.

No-Bake Carrot Cake Bites

In college, Jules worked at a bakery, and during that time she was on a strict carrot cake diet. (Something we do not recommend!) This raw treat transforms a sugar- and gluten-filled gut bomb and takes it to another, superfood level. Quick and easy, this is the perfect bite-sized dessert for picnics or gatherings.

Yield 9 bites Prep Time 15 minutes, plus overnight soak

For the cake:
1⁄3 cup pecans
1⁄3 cup walnuts
1⁄3 cup cashews
1 cup Medjool dates, pitted
½ cup shredded carrot
1 tsp ground cinnamon, plus more for dusting
½ tsp ground nutmeg
¼ tsp Himalayan pink salt

For the frosting
½ cup raw cashews, soaked overnight and drained
2 tbsp freshly squeezed lemon juice
¼ tsp lemon zest
1 tsp maple syrup
½ tbsp Lakanto Classic Monkfruit Sweetener
½ tsp pure vanilla extract
Pinch of Himalayan pink salt, or to taste
2–4 tbsp water, based on desired thickness

1 In a food processor, pulse the pecans, walnuts, and cashews until fine. Add the dates, carrots, cinnamon, nutmeg, and salt, and combine well. Line an 8 x 8-inch cake pan with parchment paper. Press the mixture into the prepared pan, and smooth. Place in the refrigerator to chill while you make the frosting.

2 To make the frosting, in a small high-speed blender, combine the cashews, lemon juice, lemon zest, maple syrup, sweetener, vanilla, salt, and 2 tablespoons water. Blend until creamy. Scrape down the sides and add more water if needed to achieve a creamy, spreadable texture.

3 Remove the carrot cake from the refrigerator, and spread the frosting evenly over top. Return to the refrigerator for at least 1 hour to chill before cutting into bite-sized squares. Dust with cinnamon before serving.

Tip: A small blender, such as a NutriBullet, or a mini food processor work best for the frosting.