Ingredients
The base
carrots
200g
7oz
0.80cup
13.40tbsp
dates (pitted)
100g
3.50oz
0.40cup
6.70tbsp
shredded coconut
30g
1.05oz
2tbsp
walnuts
100g
3.50oz
0.40cup
6.70tbsp
cinnamon
0.5tsp
salt
pinch
nutmeg
0.125tsp
cardamom
0.125tsp
Cashew cream
cashew
150g
5.25oz
0.60cup
10tbsp
coconut milk
120g
4.06fl oz
lemon juice
20g
0.68fl oz
jerusalem artichoke syrup
45g
1.58oz
3tbsp
coconut butter
60g
2.10oz
4tbsp
vanilla extract
1tsp
Method
- Soak the cashew nuts in water overnight.
- Lightly toast the walnuts for the base.
- Rub the carrots on a fine grater.
- In a blender bowl, combine dates, walnuts, coconut and spices.
- Grind to a homogeneous mass.
- Mix the mass with grated carrots and spread along the bottom of the mold. I had a 15*16cm mold.
- Put the base in the refrigerator for an hour so that the base grabs.
- For the cashew cream, combine all the ingredients in a blender bowl (pre-melt the coconut butter), and whip until smooth and homogeneous.
- Pour the cream over the base and leave for several hours (or overnight).
A delicious healthy dessert is ready!
