Vegan Carrot Pudding
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- β cup of coconut milk ((78ml) have some more milk/water on standby)
- 1 tsp vanilla extract
- Β½ tbsp fresh ginger (minced)
- 3 tbsp of almond butter (peanut works too!)
- 1 tsp of cinnamon
- Β½ tsp of nutmeg
- 10 pitted dates (Medjool if possible)
- 2 Β½ cups carrots ((320g) sliced and halved, about 3-4 large carrots)
Method
- Place the the coconut milk, vanilla, almondΒ butter, minced ginger, cinnamon, nutmeg, dates and carrots in a high speed blender.
- Put the lid on and blitz into a smooth thick consistency, check the texture and add more milk, if needed.
- Scoop the mixture out, garnish (this is optional) and serve accordingly.