Vegan No Bake Carrot Cake!!
This raw dessert takes 15 minutes to make, is made completely in a blender & topped with a rich cashew icing
*INGREDIENTS
1 cup shredded carrot
1 cup walnuts
1+1/4 cup dates
3/4 cups shredded coconut
1/3 cup plant milk
1.5 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/4 cup almond flour – or coconut flour
*For the Cashews Icing
1 cup soaked cashews
1/2 cup plant milk
4 dates
1 tsp vanilla
Pinch of salt
Blend together the ingredients for the carrot cake until everything is combined. Add 1 tbsp of plant milk & scrape down the sides while blending.
Spread this base on a tray.
Blend together the ingredients for the cashew icing then add to the the top of the base.
** Top with crushed walnuts & freeze for a minimum of 3 hours to firm up.
Store in the freezer and take them out 5-10 minutes before you’d like to eat.
Bon Appetit!