Vegan Carrot Cake Parfait
Serves
4-6
Carrot cake gets a vegan update with a delicious cashew "cream cheese" frosting.
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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
Instructions
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.