Ingredients
For the Carrot Cake Base
- 2 1/2 cups carrots (finely grated)
- 2 cups oat flour (use gluten-free if needed)
- 1 cup small soft dates (pitted)
- 1/2 cup shredded unsweetened coconut
- 1/4 cup walnuts (or other nuts/seeds of choice)
- 1 tsp cinnamon
- 1 tsp fresh ginger (grated)
- 1/4 tsp allspice
- 1 pinch salt
For the Cream Layer
- 1 cup coconut milk (canned)
- 2 1/2 tbsp cornstarch (or arrowroot flour)
- 2 tbsp Erythritol (or sweetener of choice)
- 1 cup cashews
- 3-4 tbsp maple syrup (or other liquid sweetener)
- 3 tbsp coconut oil (melted)
- Vanilla powder (to taste)
Instructions
- Preparation: Soak the cashews in hot water for at least one hour or overnight for best results. If pressed for time, boil them for about 15 minutes until soft. Also, line a 7×7-inch (18×18 cm) pan with parchment paper; a larger pan can be used but the bars will be thinner.
- Make the dough: Pulse the walnuts and shredded coconut in a food processor for about 10 seconds. Add oat flour and the spices (cinnamon, grated ginger, allspice, and salt) and pulse again to combine. Then add the grated carrots and pitted dates, processing until all ingredients are well combined. Avoid over-processing; the dough should hold together when pressed. If too dry, pulse a bit longer or add more dates or a small amount of oil.
- Form base layer: Press half of the dough mixture evenly into the prepared pan. Transfer the pan to the freezer while preparing the cream layer.
- Cook the pudding base: In a saucepan, whisk together coconut milk, cornstarch, and Erythritol. Bring to a boil and then simmer for about one minute until thickened like pudding. Remove from heat and set aside to cool slightly.
- Prepare the cream: In a high-speed blender, combine the soaked cashews, maple syrup, melted coconut oil, vanilla powder, and the cooled pudding mixture. Blend thoroughly until completely smooth and creamy. This may take a few minutes depending on your blender.
- Assemble layers: Pour half of the cream over the dough layer in the pan and return it to the freezer for about one hour until the cream is firm to the touch.
- Add second dough layer and top cream: Remove pan from freezer, place the remaining dough on top of the firm cream layer, pressing down evenly. Spread the remaining cream over the top. Return to the freezer for 2-3 hours or until fully set.
- Serving: Once set, unmold the cake and let it thaw to soften before cutting into 8-12 bars. Store leftovers in the refrigerator and enjoy chilled or at room temperature.
Notes
- For softer cashews quickly, boiling for 15 minutes is a practical shortcut instead of soaking overnight.
- Use a food processor for the dough mixture as it combines ingredients more effectively than a blender.
- Adjust the sweetness by varying dates and sweeteners to your taste preference.
- Arrowroot flour is a good alternative to cornstarch if preferred or to make the recipe gluten-free.
- Bars can be stored in the fridge for up to 5 days; freezing is also possible for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan, Gluten Free
