Vegan Carrot Cake Parfait

Serves

4-6

INGREDIENTS

1 1/2 cups shredded coconut
1 cup walnuts
2/3 cup packed chopped dates
1 1/2 tsp cinnamon
1 1/2 cups shredded carrot
1/2 tsp vanilla extract
pinch salt

Cashew Cream Cheese Frosting

3/4 cup water
2 cups cashews
6 tbsp maple syrup
2 tbsp lemon juice
3/4 tsp vanilla extract
3 tbsp melted coconut oil

METHOD

For carrot cake crumbles:

Grind the coconut, walnuts, dates, and cinnamon in a food process until crumbly. Do not over process. Add the carrots, vanilla, and salt. Pulse several times to evenly incorporate. Chill in the fridge until assembling the parfaits.

For cashew cream cheese frosting:

Blend all but the coconut oil until completely smooth in a blender. Add the oil and blend to incorporate. Add more lemon juice if you want it tangier. Chill the mixture in the fridge for 8-12 hours.

Assembly:

1-2 cups diced pineapple

Layer the carrot cake crumbles, cream cheese frosting, and pineapple in glasses or bowls. Serve immediately.