GLUTEN FREE, SOY FREE, REFINED SUGAR FREE
3-4 large carrots, shredded
1 cup walnuts
1 cup medjool dates
1/2 cup unsweetened almond milk
1 cup unsweetened desiccated coconut
1/2 tsp cardamom powder
1 tsp cinnamon powder
1 tsp turmeric powder
1/4 tsp salt
1 cup raw cashews
2 tbsp maple syrup
1/2 lemon, juice and zest
1/2 cup water
1 tsp vanilla paste
1/3 cup coconut oil, melted
1/4 tsp salt
Line an 8 x 8 inch baking dish with parchment paper, letting the edges hang over the sides.
Start off with shredding the carrots, place a small handful in a small bowl (for garnish) and the rest in a large bowl and set aside. Optional: Add a pinch of cinnamon and 1/2 tsp of maple syrup to the small bowl of carrot and mix well together.⠀
Place the walnuts, dates and coconut into a food processor and blend until combined and a crumbling texture is formed. Add the carrots, spices and almond milk, then give it another blend until the carrots are fully incorporated.⠀
Press the base mixture into the prepared pan, smooth over the top and place in the freezer while making the cream frosting.⠀
Place all the ingredients for the cream in a high speed blender and blend until smooth. Pour it onto the chilled base, smooth over the top and place it back in the freezer for at least 2-3 hours.
Before you serve it, cut it into 9-12 pieces, then garnish with the shredded carrots and walnuts.
Sprinkle some love on top, take a deep breath and enjoy ✨🌻