Carrot slices
As sampled at the Hackney Vegan Market!
- 1 cup raw cashews
- 1/4 cup unsweetened coconut milk
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
- 1 1/2 cup oat flour
- 1/4 cup coconut oil
- 1/4 cup cocoa butter
- 1/4 cup lucuma powder
- 1/4 cup raisins
- 1/4 cup activated walnut
- 3/4 cup coconut sugar
- 4 carrots
- 1 tablespoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon ginger powder
- 1/8 teaspoon clove powder
- 1/4 teaspoon orange zest
- 1
Add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil to a blender and blend until a silky smooth icing forms.
Base- 2
In a bowl, combine all the dry ingredients and mix well.
- 3
Add the carrot pulp and remaining wet ingredients and stir till well combined.
- 4
Add the raisins and walnuts and mix through by hand.
- 5
Line a square baking tin with clingfilm and press the mixture into the tin.
- 6
Use the back of a teaspoon or an offset spatula to make the surface even.
- 7
Place the base mixture in the loaf pan and place it in the freezer while you make the icing.
- 8
Remove the loaf pan from the freezer and, using a spatula, spread the icing over the base, covering all the corners and edges.
- 9
Freeze till firm – about 30 mins.
- 10
Remove from the freezer and cut into your desired shapes and sizes. The pan I used was 7x7x1.5 inches.
Thanks to our amazingly talented cookery teacher Bruna Oliveira for adapting this recipe.
Photo Credit: http://viedelavegan.com/
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