Quick Recipe: Raw Carrot Cake Parfaits

These little Raw Carrot Cake Parfaits are ideal to prepare as dessert and breakfast. Prepare them to-go for a picnic, the office or a beach day.

Vegan | Gluten-free | Soy-free

I’m super excited to be sharing with you today, the first Quick Recipe of the year! 

If you have a sweet craving but want to keep it healthy, you can make these Raw Carrot Cake Parfaits. They can be made within minutes! Perfect for late-night snacks or to take as a breakfast on-the-go. 

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Notes:

• If allergic to walnuts, feel free to substitute for other nuts like almonds, cashews, or pecans. Sunflower and Pumpkin seeds can be a good substitute too.
• If you don’t care for the recipe to be raw, substitute water for coconut milk.
• For extra nutritional value, add chia seeds to the carrot cake crumble.

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Raw Carrot Cake Parfaits

Rating: 2.9/5

( 9 voted )

Serves: 4 Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Raw Carrot Crumble:

• 1 ½ cups walnuts
• ½ cup oats
• 1 ½ cups pitted dates
• 1 cup of shredded carrot (or 1 large carrot chopped)
• 1 tsp cinnamon
• ½ tsp nutmeg

Vanilla Cream:

• 1 ½ cups raw cashews, softened
• 1 cup water
• ½  cup maple syrup
• 3 tbsp lemon juice
• 1  tsp pure vanilla extract

Procedure

Raw Carrot Cake Crumble:

1. Add all of the ingredients to a food processor (or high-powered blender), and blend until it resembles the texture of a crumbly crust; loose but holds form. 
2. Place in a bowl and set aside.

Vanilla Cream:

1. Wash & dry your food processor (or high-powered blender). Add all vanilla cream ingredients together and blend on high for 1-2 minutes, until smooth and creamy. 
2. Taste and adjust flavor and texture according to preference. The texture should resemble a cream. 

Assembling:

1. When both layers are ready, assemble them as desired in glass cups or mason jars. You can layer as much of each ingredient as you please. It's really a personal preference. This is how I layer it: ¼  cup carrot cake crumble, ¼  cup vanilla cream, and then repeat. Top the parfait with more crumble! ENJOY!

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