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No Bake Carrot Cake

A refreshing and easy Easter dessert using 100% vegan ingredients.

Servings

3~4

Prep Time:

10~15 min.

Chill for:

2 hours

Good For:

Desserts

Introduction

No Bake Carrot Cake

I love no-bake desserts especially as the weather gets warmer (and my time gets more limited…2 kids!). Since Easter’s coming up, I’ve put a twist on the classic carrot cake by making it no-bake and using no refined sugar. With COCONO’s coconut yogurt for the icing, this recipe is also 100% vegan!
no bake carrot cake eat with meraki

Ingredients

BASE

  • Carrot, 1
  • Pitted dates, 1/2 cup
  • Walnuts, 1/3 cup
  • Cinnamon, 1 tsp.
  • Nutmeg, 1/4 tsp.
  • Salt, 1/4 tsp.
  • Almond flour, 1/2 cup
  • Raisins, 1/4 cup

ICING

  • Coconut yogurt, 1/2 cup
  • Maple syrup, 2 tbsp.
Dice up carrots and use a food processor to blend with dates and walnuts until they’re finely shredded (but not pureed!)
Mix well with cinnamon, nutmeg, salt, almond flour and raisins.
Pat into a silicone baking tray or container.
In a food processor, blend coconut yogurt and maple syrup.
Pour over your carrot base.
Freeze for 1-2 hours and serve chilled!

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