No bake carrot cashew cake

Ingredients

The base

200 grams (7 ounces) carrots
100 grams (3.5 ounces) dates (pitted)
30 grams (1.1 ounces) shredded coconut
100 grams (3.5 ounces) walnuts
0.5 teaspoon cinnamon
Pinch of salt
0.125 teaspoon nutmeg
0.125 teaspoon cardamom

Cashew cream

150 grams (5.3 ounces) cashew nuts
120 grams (4.2 ounces) coconut milk
20 grams (0.7 ounces) lemon juice
45 grams (1.6 ounces) Jerusalem artichoke syrup
60 grams (2.1 ounces) coconut butter
1 teaspoon vanilla extract

Equipment

Blender
Essential for creating a smooth and creamy mixture for both the base and the cashew cream. Ensure your blender is powerful enough to handle nuts.
Grater
A fine grater will help you achieve the perfect texture for the carrots, blending seamlessly into the base.
Baking Mold (15*16cm)
This will help shape your pastry. Silicone molds are recommended for an easy release.
Spatula
A spatula will ensure you spread the mixtures evenly and achieve a smooth finish.

Instructions

Step 1

Soak the cashew nuts in water overnight. Ensure the cashews are fully submerged for best results.

Step 2

Lightly toast the walnuts for the base. Toasting brings out a richer flavor in the walnuts.

Step 3

Grate the carrots finely. Using the smallest side of the grater will result in a smoother base.

Step 4

In a blender or food processor, combine dates, walnuts, shredded coconut, cinnamon, nutmeg, cardamom, and a pinch of salt. Blend until the mixture is homogeneous.

Step 5

Mix the ground mixture with the grated carrots until fully incorporated. Spread this mixture evenly along the bottom of a 15x16cm mold.

Step 6

Place the mold in the refrigerator for at least an hour to allow the base to firm up. You can prepare this step a day ahead to save time.

Step 7

For the cashew cream, melt the coconut butter first.

Step 8

In the blender, combine soaked cashews, coconut milk, lemon juice, Jerusalem artichoke syrup, melted coconut butter, and vanilla extract. Blend until smooth and creamy.

Step 9

Pour the cashew cream over the base, spreading it evenly.

Step 10

Leave the assembled dessert in the refrigerator for several hours or overnight to set. For a firmer texture, refrigerate overnight.

Step 11

A delicious and healthy dessert is ready. Enjoy!

Servings

Want to make your pastry look as good as it tastes? 😋 Here are some serving suggestions to make your dish *Instagram-worthy*:

Fresh Garnishes: Top your pastry with a sprinkle of shredded coconut, chopped walnuts, or even a drizzle of extra cashew cream. For a pop of color, add fresh fruits like raspberries or blueberries. 🍓

Pairings: This delightful treat pairs well with a cup of herbal tea or a steaming mug of coffee. For a more indulgent experience, serve it alongside a scoop of dairy-free vanilla ice cream. 🍨

Style: Use antique or rustic serving plates to elevate your presentation. Remember, we eat with our eyes first! 🍽️ Serve small, mindful portions to savor every bite fully.

Variations

Looking to cater to specific dietary preferences? Here are some easy *gluten-free* and *vegan* variations:

Gluten-Free: Luckily, the given recipe is inherently gluten-free thanks to ingredients like walnuts, dates, and coconut milk. 🌿 If you have high sensitivity to gluten, make sure all your ingredients are certified gluten-free.

Vegan: This recipe is also naturally vegan! Using plant-based ingredients like coconut milk and cashew nuts ensures you get a creamy, dairy-free delight.💪🌱

Faq

How long should I soak the cashews?
Ideally, soak the cashews overnight or for at least 6 hours. This will ensure they blend into a smooth and creamy texture.
Can I use a food processor instead of a blender?
Yes, a food processor can also be used, especially for the base. However, for the cashew cream, a high-speed blender is recommended to get that silky smooth texture.
Do I need to use fresh carrots, or can I use pre-shredded ones?
Freshly grated carrots are best as they provide more moisture and a fresher flavor. Pre-shredded carrots often lack moisture and can be a bit dry.
How can I make the cashew cream sweeter?
If you prefer a sweeter cream, you can add more Jerusalem artichoke syrup or a bit of maple syrup. Adjust to your taste!
What's the best way to store leftovers?
Store any leftover pastry in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 1 month; just thaw it in the fridge before serving.
Can I replace the walnuts in the base?
Yes, you can substitute walnuts with other nuts like almonds or pecans, depending on your preference or what you have on hand.