This creamy and vegan carrot cheesecake tastes too good but is secretly dairy, gluten and refined sugar free and healthy!
1½ cups carrots, grated
1 cup roasted unsalted nuts (walnuts, hazelnuts, almonds)
1 cup dates, pitted
½ cup shredded coconut
⅓ cup oats
1 tsp pure vanilla extract
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 tsp ground flaxseeds (optional)
Bottom Layer Ingredients:
1 cup cashews (soaked in water for 2 hours(
½ cup coconut cream (You can find it in the canning section of store)
1 Tbsp lemon juice
2 Tbsp unrefined sugar (optional)
Crushed pistachios cinnamon topping
Soak cashews in water for at least 2 hours.
Place all the batter ingredients in a high-speed blender until combined.
Line a medium sized baking tray and place the dough inside. Press the dough down. Place in the freezer while you make the frosting.
Mix all the ingredients for the frosting and blend them up in your high-speed blender. (shouldn't be too liquid)
Pour and spread it over the hardened dough.
Top with crushed pistachios and cinnamon, and place in the freezer, if you want it to harden up a bit.
Cut into small rectangle or square pieces. Serve.