Summer is here and this means tons of fruits, ice creams and, of course, raw/ frozen dessert! I tested this recipe already two weeks ago, but unfortunately haven’t had the time so far to upload it, since I was camping in the desert for the whole last week at the Israeli version of the Burningman – sorry for that! The Midburn was amazing though and such a spiritual and unforgettable experience. I met the most genuine and beautiful people and enjoyed full 5 days of pure happiness, lots of art, dancing and self-expression! To make my absence, and since today is my last day of classes for the second semester, I’ll spoil you guys with even more tasty recipes in the upcoming weeks! 🙂
These yummy carrot slices are really great and so easy to make. Since you don’t have to bake them, you just whip up both the cake and the frosting ingredients in your high-speed blender, place it in the freezer to cool down and voila! It’s also a great way to make your kids eat some more carrots by the way! 😉
deliciously creamy! 🙂
Let me know what you think about this recipe in the comments! Tipps for improvements are always welcomed and appreciated! If you try this recipe, please take a photo and send it to me via Facebook or tag me on Instagram. Also make sure to check out the video below for visual instructions! 🙂
- 1½ cups carrots, grated
- 1 cup walnuts
- 1 tsp pure vanilla extract
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp cinnamon
- ½ cup shredded coconut
- 1 cup Medjool dates, pitted
- ⅓ cup oats (gluten-free)
- 1 tsp flaxseeds
- 1 cup cashews (soaked in water for 6 hours - alternatively you can boil them for 15 minutes)
- 2-3 Tbsp maple syrup
- ½ tsp vanilla bean powder
- 1 Tbsp fresh lemon juice
- ⅓ cup coconut cream
- crushed pistachios
- more vanilla bean powder
- For the dough, place all the batter ingredients in a high-speed blender until combined. You want it to be rather hard - if it's too mushy add more oats and/or shredded coconut.
- Line a baking tray with parchment paper and place the dough inside. Use a spatula or the backside of a pie server to evenly press the dough down. Place in the freezer while you make the frosting.
- Mix all the ingredients for the frosting and blend them up in your mixer. You might want to adjust the sweetness according to your personal taste. Once smooth (shouldn't be too liquid but creamy), pour it over the hardened dough and spread evenly with a spatula.
- Top with crushed pistachios and more ground vanilla beans and place in the fridge, if you prefer it to be more soft, or in the freezer, if you want it to harden up a bit (in case you store it in the freezer make sure to let it cool down at room temperature before eating).
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