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Raw Vegan Carrot Cake Pudding
This raw vegan carrot cake pudding is super easy and tastes like dessert without the need to bake.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Ingredients
- 2 cups strained fresh carrot juice
- 1 cup chopped fresh pineapple
- 1 cup raw unsalted cashews, soaked
- 2 tablespoons pure maple syrup
- 2 tablespoons raw walnuts, plus more to taste
- 2 teaspoons natural vanilla extract
- 2 teaspoons cinnamon, plus more to taste
- 1 teaspoon finely grated lemon zest, plus more to taste
- 1 teaspoon ground nutmeg, plus more to taste
- Pinch of Celtic sea salt
- 2 medium avocados, pitted and peeled
Instructions
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Throw all of the ingredients into the blender (except the avocados), and blast on high for 30 to 60 seconds until smooth. Add the avocado, and blast again until smooth and creamy. Tweak the pineapple, maple syrup, walnuts, cinnamon, lemon zest, and nutmeg to taste.
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Spoon into 6 individual glasses or bowls, and chill in the fridge for a few hours to thicken.
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Serve with cashew cream and chopped walnuts.
Recipe Notes
Photo by Trent Lanz and styling by Alicia Buszczak